Beef Fillet Wrapped in Prosciutto with Wild Mushrooms

Frank Bordoni's succulent roast beef is perfectly complemented with horseradish mash, a twist on a traditional combination of flavours
By Frank Bordoni
Beef Fillet Wrapped in Prosciutto with Wild Mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the beef

  • 700 g beef fillet, cut from the centre
  • 1 tbsp olive oil
  • 500 g mixed wild mushrooms, cleaned
  • 1 clove garlic, crushed
  • 4 sprigsfresh thyme
  • 2 shallots, finely chopped
  • 25 g butter
  • 12 slices Parma ham, or prosciutto

For the horseradish mash

  • 1 kg potatoes
  • 150 ml double cream
  • 50 g butter
  • fresh horseradish, to taste

For the sauce

  • 100 ml red wine or port
  • 150 ml strong beef stock
  • 1 knob unsalted butter
  • lemon juice

To serve

  • 500 g fresh spinach
  • 1 tbsp olive oil
  • 25 g butter

Tips and Suggestions

Stages 2-4 can be done in advance - the fillet can be prepared the day before and kept in the fridge until you are ready to start roasting it.


1. Pre-heat the oven to 220C/gas 7.

2. Season the beef fillet and sear in a hot large frying pan, turning until sealed well on all sides. Set aside.

3. In the same pan, heat the olive oil and toss in the mushrooms, garlic, thyme and shallots. Add the butter and fry for 3-5 minutes. Season and set aside in the pan to cool.

4. Lay out a large sheet of greaseproof paper and cover with overlapping slices of prosciutto. Scatter over the cooled mushroom mixture and lay the beef in the centre. Using the paper to help you, roll up the prosciutto so that it wraps around the beef fillet and secure with string.

5. Lay the wrapped fillet in a roasting tray and roast in the oven for 30-40 minutes.

6. Boil the potatoes until soft, then drain and mash, adding the double cream, butter and horseradish.

7. For the sauce, heat the port or red wine and stock in a saucepan and reduce by two thirds. Finish with a knob of butter and a squeeze of lemon juice.

8. For the spinach, heat the oil and butter in a pan and toss in the spinach leaves. Let them wilt for 1-2 minutes and season.

9. Allow the meat to rest for 5-10 minutes before carving and serving with the mash, spinach and gravy.

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