Recipe
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!!!