Dimply's Holiday Beef Filet
Prep Time 45 minutes mins
Cook Time 40 minutes mins
Resting Time 15 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
- 50 g Butter
- 900 g Beef Fillet Cut from the middle so it is an even thickness
- 1 pkt Dimply's Memphis Pork Dry Rub
- 3 tbsp Horseradish Sauce
- 200 ml Red Wine
- 700 ml Beef Stock
- 10 slices Prosciutto
- 4 tbsp Parsley Finely chopped
- 1 tbsp Thyme Leaves fresh, plus extra to serve (optional)
Heat the butter in a large frying pan. Rub the filet with your Dimply's rub and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool.
Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl. Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée.
Meanwhile, pour the red wine and stock into the pan with the remaining shallots. Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened. Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve.
Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs. Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook.
Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it.
Leave to rest for 10-15 mins, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like.