Roast beef fillet wrapped in Parma ham with celeriac
Roast beef fillet wrapped in Parma ham, salsa verde, cavolo nero and a gorgeous red wine sauce – this is a real celebration dish.
Ingredients
For the Amarone sauce
- 100ml/3½fl oz port
- 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine
- 100ml/3½fl oz veal jus or beef stock
- 50g/1¾oz unsalted butter
- salt and freshly ground black pepper
For the salsa verde
- 100g/3½oz flatleaf parsley
- 100g/3½oz wild rocket
- 50g/1¾oz fresh basil
- 25g/1oz mint leaves
- 1 tbsp miniature capers in vinegar
- 4 salted anchovies in olive oil
- 1 tsp Dijon mustard
- 4 tbsp olive oil
For the celeriac
- 3 tbsp olive oil
- 1 celeriac, peeled and cut into 1cm/½in cubes
- 1 garlic clove, chopped
- 1 tsp finely chopped fresh thyme
For the beef fillet
- 100g/3½oz unsalted butter, softened
- 1 garlic clove, minced
- 1 tsp finely chopped fresh thyme
- 4 x 150g/5½oz mid-cut beef fillet portions
- 16 slices Parma ham
For the cavolo nero
- 800g/1lb 12oz cavolo nero, washed and stems removed
- 1 garlic clove, sliced
- extra virgin olive oil, for frying and drizzling
Method
To make the red wine sauce, heat the port and wine in a pan over a medium-high heat until reduced by half. Add the veal jus or beef stock and reduce again by half. Remove the sauce from the heat, season and swirl in the unsalted butter. Leave to one side.
To make the salsa verde, place all the ingredients except the oil and mustard onto a large chopping board. Chop the herbs until finely chopped, then chop the anchovies and capers. Place them all in a large bowl and mix with the mustard and olive oil. Check the seasoning and set aside until ready to serve.
To cook the celeriac, heat the olive oil in a large heavy-based saucepan, then add the celeriac, garlic and chopped thyme. Season with salt and pepper and cook for 5 minutes, stirring often. Place a lid on the pan, turn the heat down and cook gently for 20 minutes. The celeriac should be tender and slightly caramelised.
To cook the beef fillet, mix the butter with the crushed garlic and fresh thyme. Cover the beef fillet with the butter mixture, then wrap the fillet with the slices of Parma ham. Leave to one side at room temperature.
When you're ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Place the beef fillets on a roasting tray and cook in the oven for 5 minutes, then turn the oven off and leave the fillets in the oven for another 2 minutes – this should cook the beef to medium rare. Allow the beef to rest for 10 minutes before you serve.
Bring a large pan of salted water to the boil and blanch the cavolo nero for 1–2 minutes until tender. Allow to cool slightly, then roughly chop the cavolo nero and sauté for 2 minutes in a hot frying pan with the garlic and some olive oil. Season to taste with salt, pepper and a drizzle more olive oil.
To serve, place the beef fillet on top of a spoonful of the cooked cavolo nero, with the celeriac next to it. Pour over the Amarone sauce, and finish with a teaspoon of salsa verde on top of the beef.