Beef fillet with horseradish & prosciutto

Beef fillet with horseradish & prosciutto

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(3 ratings)

Prep: 20 mins Cook: 1 hr plus resting

More effort

Serves 8
Wrapping this alternative Christmas roast or Sunday dinner in ham adds flavour and protects the meat, resulting in a really tender cut of beef

Nutrition and extra info

Nutrition: per serving

  • kcal282
  • fat14g
  • saturates6g
  • carbs6g
  • sugars4g
  • fibre2g
  • protein29g
  • salt1.2g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 900g beef fillet, cut from the middle so it is an even thickness
  • 400g bag banana shallots, halved and thinly sliced
  • 3 tbsp horseradish sauce
  • 200ml red wine
  • 700ml beef stock
  • 1 tbsp cornflour
  • 1 tbsp redcurrant jelly
  • 10 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 4 tbsp finely chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp fresh thyme leaves, plus extra to serve (optional)

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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Comments (2)

surfnirvana's picture
5

This was easy to make beforehand and pop into the fridge, then take out half an hour before putting in the oven. I cooked this for a dinner party for 6, so the portions were generous. Definitely needed a meat thermometer to get right temperature as it needed an extra 10 minutes in the oven. I'm not keen on horseradish, but it works really well with this recipe and the procuitto gave it lovely a crispy edge - much better than heavy pastry with a beef Wellington. Highly recommended!

sarahmillie's picture
5

Made this yesterday. Very easy, although mild panic when I saw the mound of chopped onions! Made it with a tenderloin and it was amazing. Melt in your mouth good. Lots of compliments, even from the kids. I was a bit concerned about the horseradish, but it all sort of blends together and is not overwhelming. An added bonus? The prosciutto crisps up perfectly. Very pleased with this and will definitely make it again.

Questions (6)

jillsy36's picture

Can you recommend something to replace the wine in this recipe?

goodfoodteam's picture

You can just replace the wine for more beef stock. If you want to create a little touch of acidity to it you can add 1/2 tbsp red wine vinegar or balsamic vinegar before the mixture is boiled.

dmhouse's picture

Could the chilling stage be done overnight? E.g. could I do steps 1-3 on Christmas Eve, cling film it and leave it in the fridge until Christmas morning?

goodfoodteam's picture

Hi dmhouse, thanks for your question, if well wrapped it should be fine to chill overnight at that stage. 

richardlucey's picture

Hi,
What do you do with the shallot puree that is involved in the start of the recipe? Should you coat the beef in it prior to wrapping in the ham?
Thanks

goodfoodteam's picture

Hi richardlucey, thanks for your question. Two thirds of the shallots are blended and mixed with horseradish - later in the recipe this is referred to as the "horseradish mixture" and is spread over the prosciutto which then covers the beef. The rest of the shallots are put with the red wine to make the sauce - hope this helps and you enjoy the finished dish. 

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