500g piece of lean Scotch beef fillet (middle cut)
8 slices Parma ham (prosciutto) or 1x 90g pack sliced Prosciutto
15g dried mixed wild mushrooms
250g button chestnut mushrooms, finely chopped
20g unsalted butter
2 shallots, peeled and finely chopped
1 clove garlic, crushed
1/2 tsp thyme leaves
3 tbsp single cream
10 pitted black olives, sliced
2 tbsp chopped parsley
Soak the dried mushrooms in warm water for 20 mins then drain and squeeze out any remaining moisture, and finely chop them.
Soften the shallots and garlic in the butter and oil in a broad based pan over a gentle heat until transparent, but not brown (5mins). Then add all the chopped mushrooms, increase the heat slightly and fry for about 10 mins until all the moisture is evaporated. Add the thyme leaves and just a hint of salt and pepper. Add the cream, stir, and remove from the heat. Cool a little then chop in a food processor to form a fine paste but still with some texture.
Heat the oven to 190 C
Lightly season the fillet then sear it on all sides in a very hot non-stick pan with no oil (5-6 mins) Cool.
Oil a sheet of baking parchment then overlay the ham slices, 2 across (widthways) and 4 down to make a sheet that will wrap all the way round the meat.
Spread the mushroom paste evenly over this, leaving a margin on the short ends to tuck under the joint. Sprinkle the parsley and olives over this.
Place the meat at one side of the prosciutto 'blanket' and with the help of the paper roll up the beef and transfer to a roasting tin, carefully removing the paper. Put in the oven for 30-40 mins for a medium rare result
Allow the meat to rest for 10 mins before cutting into thick slices.