Argentine Beef Fillet in Porcini Mushroom Parma Coating with Roasted Vegetables

Put the vegetables cut into approx. 8 cm pieces / sticks in a roasting pan or casserole dish. Add a little olive oil, honey, balsamic cream (approx. 4 tablespoons each), the thyme and salt and pepper, mix with your hands and roast in the oven preheated to 180 degrees for approx. 35 minutes. Stir the vegetables from time to time until they start to caramelize slightly, then remove from the oven and serve.

Wash the potatoes thoroughly and pre-cook them in salted water. When the potatoes are cooked, drain and set aside. Shortly before serving, toss the potatoes in sufficient olive oil in a large pan with the rosemary until the potatoes are hot and already lightly roasted. Remove from the heat, pour the coarse sea salt over it, mix again and let it steep briefly before serving. If the potatoes are too big, divide them before frying them.

Preheat the oven with a sufficiently large roaster in it to 230 degrees. Squeeze the mushrooms (do not throw away the water) and sauté with the chopped garlic in 1 tablespoon of butter. After about 1 minute, pour half of the mushroom water through a fine sieve and simmer for about 5 minutes.

In the meantime, spread the ham on the paper on the work surface, making sure to close any gaps between the slices (the ham should already be on one or two large, coated pieces of paper, so it is a little easier to roll it up). Salt and pepper the fillet and toss in the herbs.

Season the mushrooms with salt and pepper, stir in a splash of lemon juice and two tablespoons of butter. Spread the damp mixture on the lower half of the ham surface. Place the fillet on top and roll it up slowly and evenly, the ham should wrap itself around the whole meat.

Peel off the paper and fold in the edges of the ham. If necessary, tie loosely in four places with kitchen thread. Place the meat with the whole cloves of garlic in the hot roasting pan and roast in the oven. After about 25-30 minutes it is still bloody, after 40 minutes it is halfway through and after 50 minutes it is well done. Pour in the wine halfway.

When the cooking time is over, remove the roast and let it rest for 5 minutes. Then cut open and serve. (Important: If the roasted vegetables are roasted in the same oven, the cooking time of the vegetables is shortened a little, as the meat needs a higher temperature. While stirring the vegetables, check from time to time how long it still takes.)

Put the roaster in which the meat was on the stove, add some currant jelly (3-4 tbsp) and some port wine (100 ml). Put the meat juice back into the roaster, stir everything, let it simmer, remove from the flame and stir in 30 grams of cold butter.