Sunday, June 03, 2007

roasted fillet of beef with porcini mushroom and prosciutto

We love this Jamie Oliver recipe. It reminds me of beef wellington but it's a lot quicker and simpler and just as tasty. The ingredients are easy to get and you should have most at home to begin with anyway.

You will need:
- 12 to 18 slices prosciutto or parma ham
- 900g fillet of beef, left whole (pick the round middle section of you can)
- a handful of dried porcini mushroom, soaked in around 285ml boiling water
- 3 cloves of garlic, peeled
- 3 knobs of butter
- 3 good handfuls of rosemary and thyme, leaves picked and chopped
- 2 glasses of wine
- juice of 1/2 lemon

1) Preheat oven to 230C. We heat the roasting tray as well.
2) Chop one garlic clove. In frying pan fry garlic and soaked porcini with 1 knob of butter.
3) Add half the mushroom water (grit-free), simmer and reduce for around 5 mins.
4) Meanwhile lay the prosciutto out side by side on to an A3ish sized piece of wax paper.
5) Add lemon juice, remaining butter, and salt and pepper in the mushroom after the 5 mins, then place the mixture over half of the laid out prosciutto, starting from one end.
6) Season beef fillet with herbs, salt and pepper. Place it on the mushroomy end.
7) Slowly roll the meat up. As you are rolling, pull the wax paper off.
8) Once it is rolled up tie the meat up with some strings.
Our OTT demo.

9) We seal ours quickly on the heated roasting tray, although Jamie doesn't say anything about sealing. Throw in the rest of the garlic gloves in the tray and cook in oven. For rare 25-30 mins, medium 40 mins, well-done 50 mins.

10) Half way through the cooking add wine to the tray.
11) When the meat is done, remove meat and rest for 5 mins. Meanwhile simmer the juices on stove top to make a light red wine gravy.

Although we had ours cremated (better safe than sorry in China), the meat was still very moist and tender. Hint: get Qingdao beef from Carre Four.

No comments: