Prosciutto Wrapped Steak Fillets Recipes

BEEF FILLET WITH HORSERADISH & PROSCIUTTO

Steps:

• 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.
• 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.
• 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.
• 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.

PROSCIUTTO-WRAPPED STEAK FILLETS

Steps:

• Heat grill to medium heat.
• Wrap prosciutto slice around each steak; secure with wooden toothpicks. Brush both sides of steaks evenly with oil. Grill 7 to 10 min. on each side or until medium doneness (160°F).
• Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, cook and stir peppers in large skillet sprayed with cooking spray on medium heat 2 min. Stir in wine; cook 2 min., stirring frequently. Add pasta sauce; stir. Cover; simmer on medium-low heat 3 to 4 min. or until heated through, stirring occasionally.
• Remove and discard toothpicks from steaks. Place 1 steak on each of 4 serving plates. Drain pasta; place next to steaks. Reserve 1 cup pasta sauce mixture; spoon remaining pasta sauce mixture over pasta. Serve reserved pasta sauce mixture as a dipping sauce for the steaks.

FILLET OF BEEF

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
• Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
• Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
• Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
• Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
• Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
• Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
• When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
• Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
• Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
• Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.

PROSCIUTTO-WRAPPED BEEF CUBES WITH MUSTARD PAN SAUCE

Steps:

• Sprinkle beef on all sides with black pepper. Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once. Place wrapped cubes seam side down on a plate. In a large skillet over medium heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then saute until crisp on all sides, about 8 to 10 minutes for medium rare. Remove beef and let rest 5 minutes before serving. Add shallots to pan and saute 1 minute to soften. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. Remove from heat. Season, to taste, with salt and pepper and garnish with parsley.