Eye fillet roast wrapped in prosciutto with red wine sauce

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Recipe Rating

  • (1 Rating)

Ingredients

  • 1kg piece beef fillet
  • 8 rashers prosciutto - please ask for them to be sliced medium, too thin and they will break apart
  • 4 cups red wine
  • 4 cups beef stock
  • 6 cloves garlic- crushed they don't have to be peeled
  • 1 red onion roughly chopped
  • 1-2 sprigs fresh rosemary
  • 1 carrot
  • 1 celery stalk
  • Salt and pepper
  • 40g butter, diced OR a flat tablespoon rice or cornflower

Instructions

  • 1. In a large pot add your wine, stock, garlic, onion, celery, carrot and rosemary. Season well and bring to the boil for a couple of minutes. The take it back to a simmer and let the stock infuse for about 30 minutes or longer if you have the time.
  • 2. Pre heat your oven to 180 degrees
  • 3. To prepare your beef generously season your chopping board with salt and pepper. Roll the beef in your seasoning
  • 4. In a hot pan, brown your beef on all sides.
  • 5. While this is happening. Lay out your slices of prosciutto lengthways on your chopping board.
  • 6. Once the meat has good colour on it place it in the middle of your prosciutto and wrap the meat up. I usually find the prosciutto will stick to the beef, however please use kitchen twine to hold it together if you need
  • 7. Place your wrapped fillet on a baking tray and finish cooking in the oven. 40 minutes for medium should do it. if you like it rare only cook it for 30-35 minutes. Please rest your meat for 10 minutes.
  • 8. To finish your sauce, strain your liquid. Put it back on stove on a low heat and stir in the butter a few pieces at a time. If you don't like the idea of finishing the sauce off with butter, ladle a small amount of liquid into a bowl and whisk in your flour add it all back into the sauce and keep cooking until it has thickened.
  • 9. Serve with roasted potatoes and a rocket salad.

Instructions

  • 1. In a large pot add your wine, stock, garlic, onion, celery, carrot and rosemary. Season well and bring to the boil for a couple of minutes. The take it back to a simmer and let the stock infuse for about 30 minutes or longer if you have the time.
  • 2. Pre heat your oven to 180 degrees
  • 3. To prepare your beef generously season your chopping board with salt and pepper. Roll the beef in your seasoning
  • 4. In a hot pan, brown your beef on all sides.
  • 5. While this is happening. Lay out your slices of prosciutto lengthways on your chopping board.
  • 6. Once the meat has good colour on it place it in the middle of your prosciutto and wrap the meat up. I usually find the prosciutto will stick to the beef, however please use kitchen twine to hold it together if you need
  • 7. Place your wrapped fillet on a baking tray and finish cooking in the oven. 40 minutes for medium should do it. if you like it rare only cook it for 30-35 minutes. Please rest your meat for 10 minutes.
  • 8. To finish your sauce, strain your liquid. Put it back on stove on a low heat and stir in the butter a few pieces at a time. If you don't like the idea of finishing the sauce off with butter, ladle a small amount of liquid into a bowl and whisk in your flour add it all back into the sauce and keep cooking until it has thickened.
  • 9. Serve with roasted potatoes and a rocket salad.

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