Wrapping this alternative Christmas roast or Sunday dinner in ham adds flavour and protects the meat, resulting in a really tender cut of beef.
(Serves 8+ people)
METHOD AND INGREDIENTS
Ingredients
- 1.8kg beef fillet
- 50g butter
- 400g bag banana shallots , halved and thinly sliced
- 3 tbsp horseradish sauce
- 200ml red wine
- 700ml beef stock
- 1 tbsp cornflour
- 1 tbsp redcurrant jelly
- 10 slices prosciutto
- 4 tbsp finely chopped parsley
- 1 tbsp fresh thyme leaves , plus extra to serve (optional)
METHOD:
- Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl.
- Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée.
- Meanwhile, pour the red wine and stock into the pan with the remaining shallots.
- Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened.
- Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve.
- Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs.
- Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook.
- Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7.
- Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it.
- (To test how done the beef is, insert a digital thermometer into the centre – it should read 50C for rare, 55C for medium rare and 60C for medium.)
- Leave to rest for 10-15 mins, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like.
