Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 50g/1¾oz unsalted butter
- 2 garlic cloves, minced
- 2 large Portobello mushrooms, sliced
- 20g/¾oz dried porcini, soaked in boiling water and chopped
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme leaves
- 1 tsp chopped fresh parsley leaves
- 1 tsp snipped fresh chives
- 8 slices prosciutto
- 500g–600g/1lb 4oz–1lb 5oz beef fillet
- 2 tbsp olive oil
- 150ml/5fl oz red wine
- salt and freshly ground black pepper
- sautéed cavolo nero, to serve
- 200ml/⅓pt beef stock
Method
Heat 25g/1oz of the butter in a frying pan. Add the garlic and Portobello mushrooms and fry for 2–3 minutes. Add the porcini and cook for a further minute. Season with salt and pepper and add the herbs. Set aside and leave to cool completely.
Lay the prosciutto out on a large board and cover with the mushroom mixture. Season the beef fillet with salt and pepper. Heat the oil in a large frying pan and sear the beef fillet well all over until golden brown. Lay the beef on top of the mushroom mixture and carefully roll the prosciutto side closest to you over the meat encasing it within the prosciutto and mushrooms. Tie up with kitchen string to secure.
Preheat the oven and a baking tray to 240C/220C Fan/Gas 9. Place the rolled beef into the baking tray and roast for around 25–30 minutes. Once cooked remove the rolled beef from the oven and leave to rest for 5–10 minutes, setting aside the baking tray. Add the wine to the tray and deglaze, then the stock, the remaining butter and whisk to combine.
To serve, slice the rolled beef and serve with the red wine juices from the tray and the sautéed cavolo nero.