- Serves: 10
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
- 300 g field mushrooms, brushed clean
- 1 banana shallot
- 1-2 knobs butter
- 4 sprigs tarragon, chopped
- 1.5 kg whole beef fillet, of equal thickness throughout
- Dijon mustard
- 12-15 slices prosciutto
- few handfuls wild mushrooms, to serve
- splash madeira
1. Preheat the oven to 200C/180C fan/gas 6.
2. Very finely chop the mushrooms and the shallot. Heat the butter in a frying pan and gently fry the shallot for 3-4 minutes, or until softened but not coloured. Add the mushrooms and cook for about 10 minutes, or until softened and any liquid in the pan has evaporated. Add the chopped tarragon to the mixture. Set aside.
3. Meanwhile season the fillet all over with salt and freshly ground black pepper. Spread a thin layer of mustard evenly over the fillet.
4. Place a large piece of cling film on the work surface and lay out the pieces of prosciutto, overlapping them slightly. Spread the mushroom and shallot mixture over the ham and then place the fillet over the top, in the middle. Using the cling film to help, wrap the fillet in the ham and mushroom mixture. Remove the cling film.
5. Heat a non-stick frying pan over a medium heat and place the wrapped fillet seam-side down into the pan. Sear on all sides for a few minutes, or until browned, then make sure the fillet is placed seam-side down again before transferring to the oven.
6. Cook for 30-35 minutes (for rare), or until the beef is cooked to your liking. Remove and set aside to rest for at least 10 minutes.
7. Meanwhile, gently fry the wild mushrooms in a knob of butter until tender. Add a splash of Madeira and cook until the liquid has evaporated. Season with salt and freshly ground black pepper.
8. To serve, carve the fillet into 2cm/1in thick slices and serve alongside the wild mushrooms.
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