Prosciutto-Wrapped Fillet of Beef with Creamy Porcini Mushrooms
Ingredients: Fillet of beef, Salt, Pepper, Porcini mushrooms (dried), Garlic · 45 min cook time · 485kcal · ~₩50,100
Ingredients
500g Fillet of beef, 1꼬집 Salt, 1꼬집 Pepper, 50g Porcini mushrooms (dried), 4쪽 Garlic, 1줄기 Rosemary, 1줄기 Thyme, 50g Butter, 1개 Lemon, 1장 Greaseproof paper, 2큰술 Extra virgin olive oil, 8장 Prosciutto, 1개 Butcher's string, 1잔 Red wine, 500g Potatoes, 50ml Milk, 1줌 Greens (for serving)
Instructions
1. Season the fillet of beef with salt and pepper.
2. Sear the beef in a hot pan for about a minute on each side, just to brown the outside.
3. Remove the beef from the pan and set aside.
4. Rehydrate the dried porcini mushrooms by soaking them in hot water.
5. Finely chop garlic, rosemary, and thyme.
6. In the same pan used for the beef, soften the chopped garlic, rosemary, and thyme in some butter.
7. Add the rehydrated porcini mushrooms and nearly all of their soaking liquid to the pan. Cook for 3-4 minutes until the liquid emulsifies.
8. Remove the pan from the heat and stir in a knob of butter and a squeeze of lemon juice.
9. Lay out greaseproof paper and drizzle with extra virgin olive oil to prevent sticking.
10. Arrange 8 slices of prosciutto, overlapping them to form one large sheet.
11. Spread the mushroom mixture evenly over the prosciutto.
12. Place the seared beef fillet at one end of the prosciutto sheet.
13. Roll the beef tightly in the prosciutto and mushroom mixture, folding in the sides as you go.
14. Tie the wrapped beef with butcher's string to secure it.
15. Place the beef in a super hot roasting tray (220°C / 425°F) and drizzle with olive oil.
16. Add fresh rosemary, thyme, and garlic cloves to the tray around the beef.
17. Roast in the oven for exactly 25 minutes.
18. While the beef roasts, prepare mashed potatoes. Boil potatoes until tender, then mash with butter, a splash of milk, and seasoning.
19. Remove the beef from the oven. Baste it with the pan juices.
20. Transfer the beef to a cutting board. Remove the garlic cloves and herbs from the roasting tray.
21. Trim off the butcher's string from the beef.
22. To make the red wine sauce, pour a glass of red wine into the roasting tray with the pan juices. Bring to a boil, scraping the bottom of the pan to deglaze.
23. Once the wine and fat emulsify and become creamy, remove from heat and stir in a knob of butter (this is called 'monter au beurre').
24. Serve by placing a scoop of mashed potatoes on a plate, topping with a thick slice of beef, some greens, and drizzling with the red wine sauce.
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