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Jamie Oliver's beef fillet

(21 Posts)
SilverLining Sat 17-Dec-05 11:36:23

Has anyone got the recipe for this where he wraps a long barrel shaped fillet of beef in italian ham and roasts it in the oven? Thinking of doing it for my new years eve dinner (Flashy yet easy!! ) but its in my book which I've left at work and I'm on maternity leave so not likely to get it until next summer!!

Thanks in advance

SL x

Hulababy Sat 17-Dec-05 11:57:16

Which of his books is it in - will go and have a look then.

DoesntChristmasDragOn Sat 17-Dec-05 11:59:52

Roasted fillet of beef rolled in herbs and porcini and wrapped in prosciutto? (p186, return of the naked chef)

Hulababy Sat 17-Dec-05 12:00:03

Is the roasted fillet of beef rolled in herbs and porcini and wrapped in proscuitto - from The Return of the Naked Chef?

DoesntChristmasDragOn Sat 17-Dec-05 12:00:23


Hulababy Sat 17-Dec-05 12:00:26

Got it - want me to type it?

Hulababy Sat 17-Dec-05 12:00:45

Must be that one then; lol

DoesntChristmasDragOn Sat 17-Dec-05 12:01:46

Has to be Maybe scanning the page and emailling it is easier though

Hulababy Sat 17-Dec-05 12:02:41


12-18 slices of prosciuto or parma ham
3 cloves garlic, peeled
1 handful of dried porcini, soaked in about 285ml of bolied water
1 knobs butter
juice of 1/2 lemon
sea salt and fresh ground black pepper
900g fillet beef (pref from middle, left whole)
1 handfuls of fresh rosemary and thyme, leaves picked and chopped
2 glassses of red wine

Hulababy Sat 17-Dec-05 12:09:43


Preheat oven and appropraitely sized tray to 230C/450F/gas 8

Lay out slices of prosciutto onto an A3 sized piece of waxed paper, making sure no gaps in between the slices

Chop one garlic clove and fry witht he soacked porcini in 1 knob butter for a minute

Add half of the saoking water (make sure grit free)

Simmer slowly and reduce for about 5 mins before stirring in a squeeze of lemon, the 2 remianing knobs of butter and seasoning

Rub the tasty and moist mushrooms over half the laid out prosciutto

Season the fillet and roll in the herbs

Place it on the mushroom end of the prosciutto and slowly roll up the meat

Once rolled up pull off the paper and push in the ends of the prosciutto to neaten

Lightly secure with 4 pieces of string

Place fillet in hot tray with couple of cloves of garlic and cook for:

25-30 = rare
40 mins = medium
50 mins = well done
60 mins = cremated

Half way through, add the wine to the tray

When meat is done remive it to a chopping board and leave to rest for 5 minutes

Pour any juices back into roasting tray. Simmer juices on the hob, scarping all goodness from the sides of the tray. remove from heat and serve as a light red wine gravy

Slice the fillet and serve with some potatpes or greens

JO likes to reserve a little of the cooked porcini to serve witht he greens.

Hope this is the right one now!!!

DoesntChristmasDragOn Sat 17-Dec-05 12:10:25

You'll notice that I couldn't be ar$ed to type it out and let youget on with it

SilverLining Sat 17-Dec-05 12:11:55

blimey - you all don't hang about!!! DD2 just threw up everywhere, I get her changed, clean up the mess, come back here and its all there for me!!! Thanks so much - perfect!!! How many does it say that serves??

I'm just sooooo demanding!!

Thanks v much SL xx

DoesntChristmasDragOn Sat 17-Dec-05 12:13:29


Hulababy Sat 17-Dec-05 12:13:37

LOL!!! It was that or doing my online shop - bored of that now

It says it serves 4, but knowing most of his recipes that should be 4 good sized portions.

SueW Sat 17-Dec-05 13:53:04

I've made this twice. First time I forgot the herb step altogether. It was gorgeous. Second time I made a real effort to get it right - and did. But didn't enjoy it as much. It was a might too herby for us.

SilverLining Sat 17-Dec-05 15:17:57

Interesting SueW - just showed this to DH and he thought it looked like a bit too much rosemaryish for him so we might do half measures of the herbs!

Just got back from the butchers to order the beef - like to strike while the iron is hot!! (50 quids worth of meat - is that not half the cow??!!)

SL x

KeithLeMonde Tue 09-Oct-12 18:08:36

Oh, just menu planning and wondering whether to cook this for a post-long-autumn-walk evening meal with friends. Any further comments on whether it's nice or not?

FIFIBEBE Tue 09-Oct-12 18:36:23

I think it is lovely, I have made the gravy slightly richer/reduced it. I saw Nigella do a pork version last night which would be much cheaper and looked great.

KeithLeMonde Tue 09-Oct-12 21:31:17

Thanks FIFI. I saw Nigella last night too, I was a bit distracted from the recipe by trying not to smash the screen in annoyance at her mannerisms though! Not sure I am brave enough to try "mock mash" <blee>.

FIFIBEBE Thu 11-Oct-12 19:15:20

Mock mash make me feel rather ill. Imagine it would taste vile and the nutmeg she kept shoving in would make it even worse.

humblebumble Sat 13-Oct-12 18:17:58

Delia has a version with pork as well which is delicious, it's on her website.

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