Roast beef fillet wrapped in Parma ham

Ingredients for 3 servings:

• 900 g beef fillet(s)
• 10 Parma hams
• 300 ml red wine, dry
• 1 stalk(s) leek
• 2 marrow bones
• 2 meat bones
• 2 garlic cloves
• 1 onion(s)
• 1 bay leaf
• 4 allspice berries
• 4 sprigs of thyme
• Salt
• Sugar or maple syrup
• some oil, if necessary

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 6 hours; Total time approx. 8 hours

can also be eaten as a food combining or fast metabolism diet dish

For the stock, finely chop 1/3 of the leek. Dice the onion. Peel the garlic. Wash the bones with a brush and remove any bone fragments. Spread the diced onions flat in a pan and sauté either in a little sunflower oil or on the foil. Then add the leek and pour in a little red wine. While everything is still raw, stir occasionally and wait until the red wine is absorbed. Repeat this process – including adding the red wine – until the onion and leek mixture has softened and is lightly browned. Bring 2 liters of water to a boil with the bones, the leek and onion mixture, the garlic, the bay leaf, a sprig of thyme, and the allspice berries. Then simmer on low heat for 2-3 hours. Cover for about 1.5 hours, then uncovered. The resulting stock is ready when the liquid has reduced to about 1/3. Pat the fillet dry. Place the hams together on the baking paper. Place the fillet in the middle, so that it lies across the ham strips. First wrap one side around the roast and press down, then the other. This creates a tight coating. Heat a roasting pan with foil or a little oil and sear the roast on all sides. Remove the roast and keep warm in the oven at 50°C. Add the remaining chopped leek to the roasting pan with three sprigs of thyme and a little red wine. As with the stock, spread everything evenly and add more red wine a little at a time until the leek is browned. Add the stock, without the meat bones, but with the marrow bones and the vegetables, to the roasting pan. Fit the roast with a meat thermometer and place it on the bed of vegetables. Continue simmering everything at medium temperature, either on the stovetop or in the oven, for about 15 minutes. The meat is pink and juicy when the meat thermometer reads 75°C. Remove the roast and keep warm again. Strain the broth into a medium saucepan, season with salt, pepper, and sugar or maple syrup, and simmer over low heat. Reduce the resulting sauce slightly. If desired, thicken the sauce further. Carob bean gum is ideal for food combining or the Fast Metabolism diet. Serve with polenta, potato gratin, and vegetables such as Brussels sprouts, red cabbage wraps, and green beans.