Preparation time: 20 mins
Cooking time: 50 mins
- 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