Pink meat fillet with horseradish & prosciutto

recipe image


  • 50g butter
  • 900g crimson meat fillet, cut from the center so it’s a truthful thickness
  • 400g accumulate banana shallots, halved and thinly sliced
  • 3 tbsp horseradish sauce
  • 200ml crimson wine
  • 700ml crimson meat inventory
  • 1 tbsp cornflour
  • 1 tbsp redcurrant jelly
  • 10 slices prosciutto
  • 4 tbsp finely chopped parsley
  • 1 tbsp modern thyme leaves, plus extra to help (non-mandatory)


  • STEP 1

    Heat the butter in a spacious frying pan and fry the crimson meat fillet for five minutes, turning it to seal and brown it all over. Remove from the pan and leave to cold. Add the shallots to the buttery meat juices and cook dinner, stirring, till softened and golden. Flip off the warmth and tip out two-thirds of the shallots into a bowl. Add the horseradish and a few dusky pepper to the bowl, then blitz with a hand blender to manufacture a indecent purée.

  • STEP 2

    Meanwhile, pour the crimson wine and inventory into the pan with the last shallots. Mix the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and gallop till thickened. Season to taste and permit to bubble for at the least 5 minutes till it has turn out to be a sauce. Frigid and kick back till prepared to help.

  • STEP 3

    Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish combination on high and scatter evenly with the herbs. Thunder the fillet on high, cloak the ends with the last 2 slices, and tightly wrap the prosciutto round the crimson meat. Sit down back till prepared to cook dinner.

  • STEP 4

    Remove the crimson meat from the fridge at the least 30 minutes earlier than you’re ready to cook dinner it. Heat oven to 220C/200C fan/gasoline 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 minutes, reckoning on how neatly finished you uncover it irresistible. (To examine how finished the crimson meat is, insert a digital thermometer into the centre – it may maybe perhaps well still read 50C for rare, 55C for medium rare and 60C for medium.) Lunge away to leisure for 10-15 minutes, then fastidiously nick with a truly moving knife and help with the wine sauce. Scatter with extra thyme, whereas you want.

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