Fillet of Beef Recipe

This Fillet of Beef is a tender and juicy recipe, which is made with dried porcini mushrooms and prosciutto. It’s the perfect for a special occasion, ready in about an hour and a half.

Fillet of Beef Recipe Ingredients

For the Beef:

• 1kg centre fillet of beef, trimmed
• 1 tablespoon olive oil
• 10 large slices of higher-welfare prosciutto or Parma ham
• Sea salt and freshly ground black pepper

For the Mushroom Duxelles:

• 20g dried porcini mushrooms
• 50g unsalted butter
• 2 cloves of garlic, peeled and finely chopped
• ½ a lemon, juice of

For Roasting & Sauce:

• 1 large bulb of garlic, unpeeled cloves separated
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 250ml red wine

How To Make Fillet of Beef

1. Prep the Mushroom Duxelles: Cover the porcini mushrooms with 300ml of boiling water and let them rehydrate for 5 minutes. In a large frying pan on high heat, melt a knob of the butter. Add the 2 chopped garlic cloves. Squeeze the excess liquid from the porcini (reserving the liquid), roughly chop them, and add them to the pan with half of their soaking liquor. Simmer on low for 5 minutes until thick. Stir in the remaining butter and the lemon juice, season, and let it cool.
2. Sear the Beef: Bring the beef to room temperature. Drizzle with 1 tablespoon of oil and season with black pepper. Sear the fillet in a sturdy roasting tray on the hob over a medium heat until it is browned on all sides. Remove from the heat.
3. Wrap the Fillet: On a large piece of greaseproof paper, lay out the slices of prosciutto, overlapping them slightly to create a sheet. Spread the cooled mushroom mixture over the prosciutto. Place the seared beef on top and carefully roll it all up, tucking in the ends. Secure the wrapped fillet with butcher’s string.
4. Roast the Beef: Preheat the oven to 220ºC/425ºF/gas 7. Squash the remaining unpeeled garlic cloves and place them in the roasting tray with the herbs. Carefully place the prosciutto-wrapped beef on top.
5. Cook to your liking: Immediately reduce the oven temperature to 180ºC/350ºF/gas 4. Roast for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
6. Rest the Beef: This is a crucial step. When the time is up, remove the meat to a board, cover it loosely with foil, and let it rest for at least 15-20 minutes before carving. Pour any juices back into the roasting tray.
7. Make the Pan Sauce: Place the roasting tray on the hob over a medium-high heat. Pour in the red wine and the remaining porcini soaking liquor (discarding the last gritty bit). Let it simmer and reduce to your desired consistency, scraping up all the goodness from the bottom of the tray.
8. Carve and Serve: Strain the sauce if you like. Carve the rested beef into thick slices and serve drizzled with the red wine sauce.

Recipe Tips

• How do I know when the beef is cooked? The recipe provides time guidelines, but the most accurate way to ensure your beef is cooked perfectly is to use a meat thermometer. For rare, aim for an internal temperature of 125°F (52°C); for medium, 135°F (57°C).
• Why is resting the meat so important? Resting the cooked fillet for a full 15-20 minutes is not optional! It allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. This is the key to a tender and juicy, not dry, slice of beef.
• How to get a perfect sear? For a beautiful crust on the outside, your pan must be very hot. Also, make sure your fillet has been brought to room temperature and is patted completely dry with paper towels before you season it.
• Can I prepare this ahead of time? You can prepare the mushroom duxelles and wrap the beef in prosciutto a day in advance. Keep it tightly wrapped in the refrigerator. This makes the final cooking process much quicker and is perfect for entertaining.

What To Serve With Fillet of Beef

This is an elegant centerpiece dish that pairs beautifully with classic roast dinner sides. It is delicious with:

• Creamy celeriac and potato mash
• Steamed winter greens, like kale or chard
• Crispy, golden roast potatoes
• A robust red wine, like a Cabernet Sauvignon or Merlot

How To Store Leftover Fillet of Beef

• Refrigerate: Store leftover sliced beef and the sauce in separate airtight containers in the refrigerator for up to 3 days.
• Note on Reheating: For the best results, reheat the sauce gently on the stove. The beef is best served cold or at room temperature in sandwiches or salads to avoid overcooking it.

Fillet of Beef Nutrition Facts

• Serving: 1 serving (1/6th of recipe)
• Calories: 720 kcal
• Carbohydrates: 15g
• Protein: 65g
• Fat: 42g
• Saturated Fat: 18g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Dukkah Beef Carpaccio Recipe
• Meltin’ Mustardy Beef Recipe
• Italian Seared Beef Recipe