John Myers
Ingredients for 8 servings:
- 1.8 kg beef fillet(s), middle cut, drained
- 200 g Parma ham, sliced
- 200 g mixed mushrooms, fresh
- 200 g shallot(s)
- 3 tbsp oil (walnut oil)
- 200 g lentils (beluga)
- 1,000 g Romanesco
- 100 g pine nuts
- 1 pinch of nutmeg
- 2 tbsp balsamic vinegar
- 1 pinch of salt
- 16 Herb Rösti, frozen
- 150 ml olive oil
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Beef fillet Emilia-Romagna
Remove all tendons, connective tissue, and fat from the center piece (1.8 kg) of beef fillet (this will drain away). Then brown it briefly on all sides in olive oil. During this time, place the not-too-thinly sliced Parma ham, overlapping it, on a sheet of aluminum foil (slightly longer than the beef fillet). Set the briefly fried fillet aside. Now dice the shallots and fry them in the walnut oil until translucent. Then add the sliced mixed mushrooms (e.g., chanterelles, porcini mushrooms, and button mushrooms, they go well together). Cook until well-cooked. Just before the end, add the finely chopped parsley, mix well, and remove from the heat. Spread the slightly cooled mushrooms over the ham, place the seared fillet on top. Wrap the ham around the fillet on the left and right sides, then roll it up. Remove the aluminum foil. Tie it together a few times with string. Place it in the same pan with olive oil and bake in a convection oven at 180°C. Set the probe to an internal temperature of 65°C (nice and pink). Side dish 1: Cook the Beluga lentils with a little water, salt, balsamic vinegar, and nutmeg for about 30 minutes like risotto rice. Side dish 2: Cook the Romanesco florets for about 10 minutes and serve with the toasted pine nuts. Side dish 3: Fry the herb rösti without fat on buttered paper in a convection oven underneath the fillet until crispy. P.S. After cooking, let the fillet rest for about 10 minutes and then carefully slice it with the skin on.
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