An impressive dish for a buffet table, this is simple to make and can be prepared ahead of time. Serve at room temperature.
Roast fillet with prosciutto – Printer Friendly Download
Ingredients
- 1.5 kg beef fillet, cut from the middle
- 1 tablespoon extra virgin olive oil or Irish rapeseed oil
- flaky sea salt
- freshly ground black pepper
- 20 slices prosciutto
- 3–4 tablespoons Dijon mustard
To Cook
Preheat the oven to 200° C/fan 180° C/gas mark 6. Heat a heavy frying pan until smoking. Rub the fillet with the rapeseed oil and season generously with sea salt and freshly ground black pepper. Sear the meat until browned on all sides. Allow to cool slightly. Lay the prosciutto out on greaseproof paper in overlapping rows so that it makes a rectangular shape. Coat the beef all over with mustard and place it on the prosciutto. Wrap the prosciutto around the beef and secure with string. Sit the fillet on a roasting tray and roast for 30 minutes for rare, 40 minutes (medium) or 50 minutes (well done). Check the internal temperature against the chart on page 66 to ensure that the beef is cooked to your liking. Leave the beef to cool in the roasting tray. Dab with kitchen paper to remove any excess juices. Carve into thin slices and serve on a platter, or serve whole and allow people to help themselves.
Tags: Aberdeen-Angus, dry-aged, Hereford, Irish Beef, James Whelan Butchers, Pat Whelan, prosciutto, roast, roast fillet with prosciutto, The Irish Beef Book
