Rosa di Parma, Rare Roasted Beef Fillet Stuffed with Prosciutto
You will need kitchen string for this recipe.
1kg beef fillet or beef tenderloin,
butterflied (ask your butcher
to do this)
100g thinly sliced prosciutto
50g parmesan, thinly sliced
20g unsalted butter
2 tsp extra virgin olive oil
1 each rosemary and sage sprig
3 garlic cloves
1 cup (250ml) red wine
1/2 cup (125ml) Marsala
1 bunch rainbow chard blanched
Preheat the oven to 190°C. Place the beef on a chopping board. Cover with plastic wrap and lightly beat with a rolling pin to flatten slightly. Season, then place slices of prosciutto and parmesan down the centre of the beef, leaving a 1cm border. Roll up beef tightly and tie with kitchen string.
Heat butter and oil in a frypan over medium heat. Season beef, then cook, turning for 3-4 minutes until browned. Transfer to a roasting pan and tuck herbs and garlic around the meat. Roast for 25 minutes for medium-rare. Remove beef from roasting tray and rest, loosely covered with foil, for 10 minutes.
Meanwhile, return the roasting pan to medium-high heat. Add the wine and Marsala and cook, scraping the bottom of the pan with a spoon, for 3 minutes or until reduced by half. Season, then strain jus, discarding solids.
Thickly slice the beef and divide among plates. Drizzle with warm jus and serve with blanched rainbow chard.