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Pesto & prosciutto stuffed eye fillet with roasted mushrooms

Method

  • Preheat oven to the highest degree.
  • Place the mushrooms around the edges of a large roasting tray. Sprinkle with seasonings and a little oil and place in the oven.
  • Then butterfly the beef and gently batten out a little. Lay prosciutto on top and spread pesto down the centre. Roll up and skewer with toothpicks (or tie with string). Place the beef in the centre of the roasting tray and sprinkle with a little oil and ground pepper. Then cook in the oven for about 12-15 mins for rare-medium rare. (If you want to cook the meat more, turn the heat down after about 5 mins.)
  • When ready, remove the beef and set aside to rest for a few minutes, before slicing.
  • Add the butter, garlic, parsley and a splash of oil to the tray and briefly cook over a gentle heat, stirring now and again.
  • To serve, mound the mushrooms with the cooking juices on individual plates and top with the sliced beef.

Ingredients

  • 6 large flat field mushrooms, peeled & quartered
  • sea salt & freshly ground pepper
  • olive oil
  • 500-600 gm piece of fillet of beef, trimmed of all fat & sinew
  • 6-8 slices prosciutto pesto
  • a good knob of butter
  • 1-2 garlic cloves, crushed
  • 1 tbsp chopped fresh parsley

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm