ROASTED FILLET OF BEEF IN HERBS AND PORCINI AND WRAPPED IN PROSCIUTTO

Din categoria Stakes

Ingrediente: 900 g / 2 lb fillet of beef, left whole 12 - 18 slices of prosciutto or Parma ham 1 good handful of dried porcini, soaked in around 285 ml / 1/2 pint of boiling water (or you could just use fresh chopped mushrooms of your choice) 2 glasses of red wine 3 peeled cloves of garlic 3 good handfuls of fresh rosemary and thyme, leaves picked and chopped (although I used dried herbs, a good table spoon of each, but of course fresh is better) 3 good knobs of butter juice of half a lemon sea salt and freshly ground pepper

Mod de preparare: 1 Preheat your oven at 230 C / 450 / gas mark 8. 2 Lay out your slices of ham on a piece of grease proof paper, so it makes a sheet large enough to wrap your meat in. Make sure there are not gaps. 3 Chop one of the garlic cloves, and fry it together with the porcini in one knob of butter for about 1 minute. Then add half the soaking water and let simmer for about 5 minutes, before adding the lemon juice, the remaining butter and salt & pepper. If you're using fresh mushrooms, it'll take a bit longer, but either way you want the moisture to reduce down so your mushrooms are moist, but there's no excess fluids. Spread the mushrooms out on half the laid-out prosciutto. If you put the mushrooms on the ham while they're still hot, they'll warm up the ham and make it sweat and wrapping the meat will be a lot harder. So better let them cool down first. 4 Season the beef and roll it in the herbs. Place it on the mushrooms and wrap the ham around it, pulling back the paper. Again, make sure there are no gaps. Tie everything together with string. I know the chefs have elegant ways of doing this, but I just use a whole lot of string and make sure it is secure. You'll take this off before you serve it anyway, so I'll say better safe than sorry. 5 And now for the roasting! Put your meat in a roasting tray with the garlic. The time it'll take of course depends on the size of your fillet. For my Christmas dinner for 22 people, I used two pieces of fillet, each weighing about 1.5 kg, in the same roasting tray - that took over 2 hours to get to medium. So if you're making a large amount, I'd use a meat thermometer (to 55 - 57 C) to be absolutely sure your meat is done. When your meat is done, let is rest on a carving board for 5 minutes before carving. In the mean time, remove all juices (scraping all the goodness from the inside of the tray first) to a saucepan and reduce down for a lovely red wine gravy.

Timp de preparare: 90 minute
Complexitate: 4

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