Prosciutto-wrapped beef fillet with porcini mushrooms and red wine sauce
ID: a41a7ada...
An elegant, showstopping beef fillet wrapped in earthy porcini mushrooms and savory prosciutto. Cooked to juicy perfection and served with rich red wine jus and silky mashed potatoes, it is the ultimate weekend or dinner party feast.
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🍳 Cooking Flow
Season and sear the beef fillet in a hot pan to develop color. → Cook rehydrated porcini mushrooms with garlic, herbs, and butter to make a creamy paste. → Spread the mushroom paste over overlapping prosciutto slices, wrap around the beef, and tie with string. → Roast the wrapped beef at 220°C (425°F) for 25 minutes with garlic and fresh herbs. → Rest the beef, slice it, and serve with mashed potatoes and a quick pan-sauce made of red wine and butter.
Cooking Steps
Brief Cooking Order
Season and sear the beef fillet in a hot pan to develop color. → Cook rehydrated porcini mushrooms with garlic, herbs, and butter to make a creamy paste. → Spread the mushroom paste over overlapping prosciutto slices, wrap around the beef, and tie with string. → Roast the wrapped beef at 220°C (425°F) for 25 minutes with garlic and fresh herbs. → Rest the beef, slice it, and serve with mashed potatoes and a quick pan-sauce made of red wine and butter.
Introduction
An elegant, showstopping beef fillet wrapped in earthy porcini mushrooms and savory prosciutto. Cooked to juicy perfection and served with rich red wine jus and silky mashed potatoes, it is the ultimate weekend or dinner party feast.
Step 1
Season the beef fillet generously with sea salt and black pepper on all sides. Sear the beef in a very hot pan for about 1 minute to color the outside, then remove and set aside on a plate.
Step 2
Rehydrate the dried porcini mushrooms by soaking them in hot water for a few minutes until soft.
Step 3
Finely chop garlic, rosemary, and thyme. In the same pan, fry them gently in a knob of butter until soft.
Step 4
Add the rehydrated porcini mushrooms and most of their soaking liquid (leave behind any sediment) to the pan. Simmer for 3-4 minutes to create a creamy emulsion.
Step 5
Remove the mushroom mixture from the heat, stir in another small knob of butter and a squeeze of lemon juice, then let it cool.
Ingredients List
Important Notes
Do not overcook the beef during the initial searing step; you only want to develop a nice colored crust on the outside.
Ensure you leave the gritty sediment at the bottom of the bowl when pouring out the mushroom soaking liquid.
Letting the mushroom mixture cool slightly before wrapping prevents the prosciutto from melting and falling apart too quickly.
Always let the beef rest for at least 5-10 minutes after roasting so the juices redistribute, ensuring tender slices.
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