Fillet of Beef with Proscuitto and Red Wine

Season the fillet well with fresh black pepper. Carefully wrap the fillet in slices of proscuitto including the ends, best done by laying the proscuitto slices on the table, laying the fillet on top, wrapping around the beef and if necessary trimming the proscuitto with some scissors if necessary  Picture  .

Smear a little olive oil in a small roasting dish, put the beef into the roasting dish and lightly paint the beef/proscuitto with a little olive oil. Pour round a couple of glasses of good red wine (I used Chianti Classico).

Cook at 400°F/200°C/Reg6 for 25 to 30 minutes depending on how how thick the fillet is. Add some more red wine if need be. This should deliver good pink beef. Take out the oven, put on a carving dish and let rest for five minutes.

Meanwhile cook the polenta in chicken stock according to the packet instructions. Stir in a good tablespoonful of butter, a few tablespoonfuls of grated parmesan and a little salt if needed.

Reheat the red wine and if necessary reduce to about a wineglassful. Cut the beef into thick slices and put on to serving dishes. Spoon on some polenta, pour around some red wine, and garnish with the pea shoots or similar. Serve and enjoy  Zoom  .