Eye Fillet with Prosciutto
Filetto di manzo con Prosciutto
A more luxurious roast for a special occasion, eye fillet rolled in herbs, porcini and wrapped in layers of prosciutto. I serve this with roasted potatoes, red wine mushrooms, garlic beans and creamed spinach. Decadent!
Recipe
Serves 4 - 6
Ingredients
2 tablespoons of dried porcini mushrooms
1 garlic clove, minced or grated
1 tablespoon of butter
100g of prosciutto
3 sprigs of fresh rosemary
6 sprigs of fresh thyme
900g of eye fillet
Salt and pepper
250mL of red wine
Cooking twine
Method
Preheat oven to 350°F and leave a baking dish inside to warm up
Hydrate the dried porcini mushrooms in boiling water for 5 minutes, drain then chop up finely.
In a frypan, gently sautee the porcini and garlic in the butter for 3 minutes. Leave aside to cool
Lay out the prosciutto slices overlapping each other so that you have a “mat” to roll the eye fillet with
Finely chop the rosemary and thyme and spread evenly across a separate plate
Season the fillet with salt and pepper, then roll in the chopped herbs
Spread the cooled porcini mushrooms in a line across the centre of the prosciutto. Lay the fillet across, then wrap with the ends of prosciutto
Tie the fillet package with the twine and place in the hot baking dish to bake in the oven. After 10 minutes add the red wine then continue to cook to your liking (additional cooking times: 15 minutes for rare, 30 minutes for medium and 45 minutes for well done)
Let the fillet rest for 10 minutes under the foil, then slice it up. The remaining juices can be poured over the top
Delectable!