Prosciutto-Wrapped Beef Fillet with Creamy Porcini Mushrooms

Steps

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1. 1
   Sear the beef fillet quickly in a hot pan, seasoning with salt and pepper. The goal is to develop a golden crust on the outside without cooking the meat through.
   ▶ ≈0:00
2. 2
   Rehydrate the dried porcini mushrooms in hot water until softened. Pour off the soaking liquid carefully, leaving any grit behind at the bottom.
   ▶ ≈0:32
3. 3
   In the same pan, slowly cook the garlic, rosemary and thyme in butter, then add the softened porcini mushrooms and most of the soaking liquid. Simmer for 3–4 minutes until the fats and liquids emulsify into a creamy sauce.
   ▶ ≈1:04
4. 4
   Remove the mushroom mixture from heat, stir in a knob of butter and 10 drops of lemon juice. Let cool for about 5 minutes.
   ▶ ≈2:03
5. 5
   Lay out 8 overlapping slices of prosciutto on a piece of parchment paper lightly rubbed with olive oil to form a single large sheet.
   ▶ ≈1:35
6. 6
   Spread the cooled porcini mixture over the prosciutto sheet, place the seared beef fillet at one end, and roll tightly, folding the ends in to seal.
   ▶ ≈2:33
7. 7
   Tie the wrapped beef parcel securely with kitchen twine using a knot-and-twist technique to prevent slipping.
   ▶ ≈2:54
8. 8
   Place the tied beef parcel in a roasting tray in a preheated oven at 220°C (425°F) with fresh rosemary, thyme and garlic cloves around it. Roast for exactly 25 minutes.
   ▶ ≈3:20
9. 9
   While the beef roasts, prepare silky mashed potato by boiling and mashing potatoes, then folding in butter and milk. Keep warm over simmering water if needed.
   ▶ ≈3:51
10. 10
    After 25 minutes, remove the beef from the oven and baste with the pan juices. Transfer to a cutting board, remove the garlic cloves, and trim away the kitchen twine.
    ▶ ≈4:12
11. 11
    Create a pan sauce by pouring the wine into the hot roasting tray with the juices, bring to a boil and scrape the bottom, then reduce until the wine and fat emulsify. Finish by swirling in butter (Monter au Beurre).
    ▶ ≈4:34
12. 12
    Slice the beef into inch-thick slices, arrange on top of mashed potato, drizzle with the red wine sauce, and garnish with fresh greens to serve.
    ▶ ≈5:05