RECIPE

Proscuitto Wrapped Beef with Onion Purée

Name: Proscuitto Wrapped Beef with Onion Purée
Cook time: 2 h
Yield: 2-4

Recipe Created For

Iron Handle Skillet

Main Course

Beef

Cook Time

Under 2 hours

Serving Size

2-4

Cook Mode

INGREDIENTS

~2 lbs free-range beef fillet
Olive oil
Sea salt and freshly ground black pepper, to season
4 tsp. butter
6 sprigs rosemary
70g sliced Parma ham or prosciutto
1.5 tbsp. pink peppercorns, sautéed in butter for garnish
Crispy thin chips, to serve

For the onion puree:

4-5 large onions (skin on), halved
Sea salt and freshly ground pepper, to taste
2 – 3 tbsp olive oil
6 cloves garlic
4 sprigs thyme
¼ cup Parmesan cheese, grated
¼ cup cream

Our Prosciutto Wrapped Beef with Onion Purée is everything you need in a main course: Delicious, hearty, and full of rich flavours. The onion purée is a thoughtful final touch to this dish, complimenting the prosciutto wrapped beef to perfection.

Be sure to grab your Iron Handle Skillet because you’re going to need it! This versatile piece of cookware can be used to brown all sides of the beef filet before wrapping it with the prosciutto. This step will not only enhance the dish’s flavour profile, but is sure to deliver a much-needed crisp with every bite.

From simplifying holiday hosting to incorporating new layers of flavour and ingredients into your everyday meal preparation, our Prosciutto Wrapped Beef with Onion Purée has you covered. This recipe takes just under two hours to prepare, serving up to four portions, making it a great meal for family and friends. Here are all the ingredients you need and the steps to follow before tackling this recipe.

INGREDIENTS

~2 lbs free-range beef fillet
Olive oil
Sea salt and freshly ground black pepper, to season
4 tsp. butter
6 sprigs rosemary
70g sliced Parma ham or prosciutto
1.5 tbsp. pink peppercorns, sautéed in butter for garnish
Crispy thin chips, to serve

For the onion puree:

4-5 large onions (skin on), halved
Sea salt and freshly ground pepper, to taste
2 – 3 tbsp olive oil
6 cloves garlic
4 sprigs thyme
¼ cup Parmesan cheese, grated
¼ cup cream

EQUIPMENT

INSTRUCTIONS

To make the onion puree, place onions on a jelly roll pan, season and drizzle with olive oil. Roast, covered in tin foil, at 180°C/350°F for 1 hour. Remove the foil and add the garlic and thyme to the roasting tin. Roast for a further 30 minutes, uncovered, until onions are lightly golden. Peel the onions and press the garlic flesh out of their skins. Blend the onions and garlic with the thyme, Parmesan and cream in a food processor. Adjust seasoning.

Heat an iron handle skillet until hot. Brush the fillet generously with olive oil, then brown all over in the hot pan. It will stick to the pan until properly browned, thus do not try and turn it too early.

Remove from the pan, brush with butter and season well. Place in a roaster on top of a few rosemary sprigs and scatter the remaining rosemary on top. Roast at 200°C/400°F for approximately 10 minutes until medium rare (or until cooked to your liking). Remove from the oven and immediately drape with the proscuitto and scatter over the sautéed pink peppercorns. Allow to rest for 10 minutes before slicing.