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Dimply’s Holiday Beef Filet

Dimply's Holiday Beef Filet

Dimply's Holiday Beef Filet

Prep Time 45 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American


  • 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.
Keyword Beef, Beef Filet

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