Prosciutto-wrapped-roast-beef

Prosciutto-wrapped roast beef with sage and porcini mushrooms

This succulent roast joint of matured beef is enveloped in earthy mushroom pâté and a wafer-thin layer of Italian ham

By , 03 December 2019

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Prosciutto-wrapped roast beef with sage and porcini mushrooms
  • 2 Hours 40 Mins

  • Serves: 8

Nutritional Info
Each 294g serving contains
  • Energy

    1562KJ

    373KCAL

    19%
  • Fat

    17.1g

    med

    24%
  • Saturates

    6.5g

    high

    33%
  • Sugars

    2.1g

    low

    2%
  • Salt

    1.65g

    med

    28%
of your reference intake.
Typical energy values per 100g: 531kJ/127kcal.
Ingredients
  • 50g pack Merchant Gourmet Dried Porcini Mushrooms
  • 2tbsp rapeseed oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, chopped
  • 2 x 250g packs chestnut mushrooms,1 pack chopped,1 pack whole
  • 1tbsp chopped sage
  • 1tbsp thyme leaves, plus extra sprigs to garnish
  • 100ml Asda Ruby Port
  • 2tbsp double cream
  • Extra Special British Beef Roasting Joint (matured 30 days, typically 1.4kg)
  • 2 x 100g packs Asda Italian Prosciutto
  • Roasted garlic cloves, to serve
Method
  • Soak the porcini in boiling water for 30 mins. Drain and rinse, then squeeze out any excess liquid.

  • Meanwhile, heat 1tbsp of the oil in a frying pan, add the shallots and garlic, then fry for 10 mins on a medium setting until softened.

  • Add the porcini, the chopped mushrooms, sage and thyme. Cook for 8-10 mins until evenly browned.

  • Add 2tbsp of the port to the pan and cook until the liquid is fully reduced.

  • Transfer the mushroom mixture to a food processor and blend until smooth. Add the cream and season with pepper; pulse to combine.

  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Remove the packaging from the beef. Rub all over with the remaining oil, then fry on a high heat, turning often, to brown outside.

  • Lay the prosciutto slices on a sheet of baking paper in 2 overlapping rows, then spread with the mushroom paste. Put the beef on top then use the paper to help wrap the prosciutto around it, as tightly as possible.

  • Put the joint in a roasting tin, seam-side down. Remove the paper, pour the rest of the port around the beef but not over it, then scatter the whole chestnut mushrooms into the tin to surround the beef.

  • Cover with foil and roast for 1 hr 20 mins to 1 hr 40 mins, depending on how rare you like it; remove the foil after 30 mins. After cooking, rest for at least 15 mins before carving.

  • Carve the beef into thick slices. Serve alongside the roast mushrooms, drizzled with the juices from the roasting tin and garnished with thyme and roast garlic.