Prep Time: 20 min
Cooking Time: 50 min
- 1kg grass fed beef fillet, cut from the middle so it is an even thickness.
- 50g butter
- 5 shallots, thinly sliced
- 3 tbsp horseradish sauce
- 200ml red wine
- 700ml free range beef stock
- 1 tbsp cornflour
- 1 tbsp redcurrant jelly
- 100g Italian San Danielle prosciutto
- 4 tbsp finely chopped parsley
- 1 tbsp fresh thyme leaves (optional)
Heat the butter in a large frying pan and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool.
Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl. Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée. Keep it aside.
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. Set aside, cool and chill until ready to serve.
Now on an baking tray, 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.
Preheat your fan oven to 220°C, while your beef eye fillet is resting for 10 min. Then put it in the oven 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 50°C for rare, 55°C for medium rare and 60°C for medium.)
Leave to rest for 10-15 mins before serving, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like.
Suggested wine: Shiraz
Image courtesy of bbcgoodfood