23/12/2021

Prosciutto and Porcini Beef Fillet

Designed for my Christmas table one year, this recipe is a riff on Beef Wellington with the earthy flavour of porcini mushrooms. As the beef can be wrapped ahead of time and roasted just prior to serving, they make sit-down entertaining for a crowd a breeze.

Serves:

6 Prep Time: 20 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

3 sheets frozen puff pastry, thawed
olive oil ,as needed
6 x 200g thick beef fillet steaks
sea salt and pepper, to taste
fresh thyme sprigs
6 long slices prosciutto
1 punnet cherry tomatoes
2 tablespoons balsamic vinegar
50g butter
thyme, for garnish
PORCINI DUXELLES
20g dried porcini mushrooms
1/2 cup boiling water
150g Swiss brown mushrooms
1 tablespoon cognac or brandy
2 teaspoons fresh thyme

Method

To make Pastry Squares, cut each pastry sheet in half and layer two pieces on top of each other – make 3 stacks. Cut each stack in half to make 6 squares and place on a baking tray. Score an 1cm border inside each square and prick the bases with a fork. Bake at 220°C for 10 minutes until puffed and golden.
Season beef with salt and pepper. Heat oil in a heavy-based roasting pan on the stove and brown beef on both sides. Top each piece of beef with 1 tablespoon Porcini Duxelles, a sprig of thyme and wrap in a slice of prosciutto. Arrange tomatoes around beef and bake at 200°C for 10 minutes or until done to your liking. Remove beef and keep warm.
Deglaze pan with balsamic vinegar and reduce by half. Turn off heat and mix in butter to form a sauce. Serve beef on pastry squares with roasted tomatoes and drizzle with balsamic sauce. Garnish with thyme.
For the Porcini Duxelles, soak the porcini mushrooms in the boiling water for 10 minutes. Drain liquid into a large frypan and finely chop the soaked porcini and Swiss brown mushrooms together in a food processor. Add chopped mushrooms, cognac and thyme to the frypan and cook, stirring until liquid has reduced and the mixture is like a thick paste. Season well. Allow to cool and use as required.

Tips

TIPS Cook pastry in advance and warm briefly in the oven while the meat rests and you are making the sauce.
STYLING Create an assembly line when serving this dish so that you can present them identically.
DRINK MATCH Cabernet Sauvignon, dark ale or West Coast IPA.

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