“Brilliant for dinner parties, this beaut of a dish is a wonderfully extravagant showstopper – the earthy porcini goes hand-in-hand with the garlic, thyme and butter to really kiss the meat as it cooks, creating a meltingly tender treat that everyone will love. Wrapping the fillet in prosciutto not only protects it as it cooks, but it also seasons it to perfection at the same time. Double win! ”
Get the meat out of the fridge and leave to come up to room temperature before you cook it.
Cover the porcini with 300ml of boiling water and leave to rehydrate.
Peel and finely chop 2 of the garlic cloves, then place in a large frying pan over a high heat with 1 knob of butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
Squeeze in the lemon juice and stir in the remaining butter, then season to taste with sea salt and black pepper. Leave to cool slightly.
Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
Lay the slices of prosciutto out on a large piece of greaseproof paper so that they’re just overlapping slightly, and big enough to wrap around the fillet. Spread the mushrooms lengthways over one half of the prosciutto, then place the beef top.
Carefully roll up the meat, using the paper to help you, then discard, tucking in the ends of the prosciutto. Secure with butcher’s string.
Squash and put the remaining unpeeled garlic cloves into the roasting tray with the herbs, then carefully place the beef on top.
Place in the oven and cook for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done. When the time’s up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
Place the tray over a medium-high heat on the hob, pour in the wine and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray. Remove from the heat, add the knob of butter for extra silkiness (if using), then sieve before serving, if you like.
Carve up and serve drizzled with the red wine sauce – delicious with celeriac and potato mash, and steamed greens.