John Myers
Ingredients for 1 servings:
- 150 g beef fillet(s)
- 4 slices of ham (Serrano), thinly sliced
- 50 g veal mince
- 3 anchovy fillets
- 4 capers, to taste
- 5 olives, black, Spanish
- 1 small chili pepper(s), dried
- 5 leaves of fresh basil
- 1 sprig of oregano, fresh
- 1 pinch(s) pepper, black
Instructions
Working time approx. 10 minutes; Rest time approx. 8 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 33 minutes
Preheat the oven to 175–190°C. Sear the fillet briefly on both sides, then set it aside on kitchen paper. Chop the herbs, anchovy fillets, capers, olives, and chili and mix them with the pepper into the veal gravy. Lay the Serrano ham flat so that the ends just overlap and the fat is at the bottom. Only the lean meat of the ham should be visible from above. This should form a kind of “ham mat,” in which you will then wrap the meat. Spread a thin layer of the stuffing on the “ham mat.” Pat the fillet dry with kitchen paper and rub in a little of the stuffing. This is the only way to keep everything together on the plate when you cut into it. Then place the fillet on the ham mat and wrap it carefully. Cook the package in the oven for 10–15 minutes, depending on the desired degree of doneness. A meat thermometer is extremely helpful here! Important: Don’t add any salt; the ham and anchovies are salty enough! I recommend rosemary potatoes or rosemary mash as a side dish, but pasta is also a good option.
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