900gBeef Filetcut from the middle, so it is an even thickness
1packetDimply's Memphis Pork Dry Rub
3tbspHorseradish Sauce
200mlRed Wine
700mlBeef Stock
10slicesProsciutto
4tbspParsleyfinely chopped
1tbspThyme Leavesfresh, plus extra to serve (optional)
Instructions
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.
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.