Wrapping this alternative Christmas roast in ham adds flavour and protects the meat, resulting in a really tender cut of beef.
Fillet of beef with horseradish and prosciutto
This alternative Christmas beef recipe is memorable and full of flavour
Prep: 20 mins
Published: December 1, 2018 at 8:10 pm
Ingredients
- 50g Butter
- 900g Beef fillet, cut from the middle so it is an even thickness
- 400g Banana shallots, halved and thinly sliced
- 3tbsp Horseradish sauce
- 200ml Red wine
- 700ml Beef stock
- 1tbsp Cornflour
- 1tbsp Redcurrant jelly
- 10 Prosciutto slices
- 4tbsp Parsley, finely chopped
- 1tbsp Fresh thyme leaves, plus extra to serve (optional)
Method
Step 1
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.
Step 2
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.
Step 3
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.
Recipe by BBC Good Food