Parma Ham Wrapped Fillet With Onion Purée

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Parma Ham Wrapped Fillet With Onion Purée
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 800g Free range beef fillet
  • Sea salt and freshly ground black pepper, to season
  • Olive oil
  • 100g Butter
  • 10g sage leaves
  • 100g sliced Parma ham
  • Pink peppercorns, to serve
  • Crispy thin chips, to serve
Onion Puree:
  • 8-10 large onions skin on, halved
  • 6 cloves Garlic
  • 2 – 3 tablespoons olive oil
  • ¼ cup parmesan, grated
  • ¼ cup cream
  • Sea salt and freshly ground pepper, to taste

  • Method

  • 1
    For the onion puree
  • 2
    Preheat the oven to 180C° (160°C fan oven).
  • 3
    Place onions and garlic into a roasting tray. Drizzle the onions and garlic with olive oil and season with salt.
  • 4
    Cover with tinfoil and then roast with the garlic for 30-40 minutes or until golden and caramelised.
  • 5
    Allow to cool slightly and then blend in a food processor with the garlic, parmesan and cream until smooth, season to taste.
  • 6
    For the fillet
  • 7
    Heat a Le Creuset Signature Skillet empty over a medium heat for five minutes to get it hot.
  • 8
    Salt the fillet.
  • 9
    Pan fry the fillet with olive oil. Allow the meat to get become golden brown in colour wait for a crust starts to form – resist the urge to keep flipping it over. Do this to all 4 sides of the fillet.
  • 10
    Top the dish with a few rosemary sprigs and scatter the remaining rosemary on top.
  • 11
    Roast at 200C° (180°C fan oven) for 10 minutes until medium rare or cooked to your liking.
  • 12
    Remove from the oven and immediately drape with Parma ham and scatter over the sautéed pink peppercorns.
  • 13
    Allow to rest for 10 minutes before slicing.
  • 14
    Serve with thin cut chips and warm sweet onion puree.