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Prosciutto beef with red wine butter

 

Prosciutto beef with red wine butter

Prep Time: 25 Mins Cooking Time: 40 Mins Total Time: 1 Hour 5 Mins

Ingredients:

  • 60ml (1/4 cup) olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 185ml (3/4 cup) red wine
  • 100g butter, at room temperature
  • 1 tbs chopped fresh thyme
  • 3 medium Desiree potatoes, peeled, thinly sliced
  • 4 fresh thyme sprigs
  • 800g beef fillet, cut crossways into 4 pieces
  • 4 slices prosciutto
  • Watercress sprigs, to serve

Directions:

  1. Heat 3 teaspoons oil in a frying pan over medium heat. Reduce heat to low. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the wine. Simmer for 5 minutes or until the liquid reduces to 1 tablespoon. Place in a small bowl in the freezer for 5 minutes.
  2. Use an electric beater to combine the butter and chopped thyme in a bowl. Gradually beat in the wine mixture. Season with salt and pepper. Transfer to a piece of baking paper. Roll up to form a log. Place in the freezer for 10 minutes or until firm.
  3. Meanwhile, preheat oven to 200ºC. Brush four 80ml (1/3-cup) capacity muffin pans with some of the remaining oil. Arrange potato in pans, brushing each layer with some of the remaining oil. Season with salt and pepper. Top with thyme sprigs. Bake for 25 minutes or until golden.
  4. Wrap the beef in the prosciutto. Use toothpicks to secure. Heat remaining oil in a large frying pan over medium-high heat. Cook beef, turning, for 5 minutes or until browned. Place on a baking tray. Roast for 8 minutes for medium-rare or until cooked to your liking.
  5. Divide the beef, potato and watercress sprigs among serving plates. Top beef with a slice of red wine butter.