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Prosciutto wrapped fillet of beef with red wine


  • Preheat oven to 200°C.
  • Soak the mushrooms in the warm water for 10 mins.
  • Make small cuts in the beef and stuff with 1 garlic clove cut into slivers.
  • Lay the prosciutto on a workbench, overlapping a little. Place the beef on top crossways, sprinkle with seasonings and 1 tbsp rosemary, roll up and tie up with kitchen string.
  • Then heat the oil in a large casserole (or heavy-bottomed pot that can go into the oven) and brown the prosciutto all over. (Don't worry if bits fall off the sides.) Remove and set aside. 
  • Add a little more oil to the casserole, if needed, with the onion, 2 crushed garlic cloves and the remaining rosemary. Gently saute until tender, continually stirring. Then add the mushrooms with the drained soaking liquid and cook until reduced quite heavily. Add the tomatoes, wine and seasonings. Mix well and cook for another few minutes until thickish.
  • Return the beef, cover and cook in the oven for about 15-20 mins to the desired degree. Then remove from the oven and set aside to rest, covered, for 15 mins.
  • Serve with sautéed potatoes and/or a simple green salad on the side.
  • from "The Food of Italy"


  • 20 gm dried porcini mushrooms
  • 200 ml warm water
  • 750 gm centre cut fillet of beef, trimmed of all fat & sinew
  • 3 garlic cloves
  • 12 slices of prosciutto
  • sea salt & freshly ground pepper
  • 2 tbsp rosemary needles
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 400 gm canned diced tomatoes
  • 150 ml full bodied red wine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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