- 1-2 tbsp oil
- 1kg beef eye fillet
- 4-5 shallots or one large onion, finely chopped
- ¼ cup horseradish sauce
- 10 slices prosciutto
- For the jus
- 1 cup red wine
- 3 cups good quality beef stock
- 1 tbsp cornflour
- 1 tbsp redcurrant jelly
Season the beef with salt and pepper. Heat the oil in a large pan and sear the beef fillet for 5 mins, turning it to seal and brown all over. Remove from the pan and leave to cool.
Add the shallots onions to the pan, turn down the heat and cook, stirring, until softened and golden. Put two-thirds of the cooked shallots into a blender along with the horseradish, blitz to a coarse purée.
Smear the beef with the puree then wrap with the prosciutto. Place on a baking dish and roast at 200C for 30-40 minutes depending on how well you like your meat cooked.(To test how done the beef is, insert a digital thermometer into the centre – it should read 50C for rare, 55C for medium rare and 60C for medium.)
Leave to rest for 10-15 mins before slicing with a very sharp knife and serving with the wine sauce.
To make the wine sauce pour the wine and stock into the pot with the remaining shallots. Simmer for 10 minutes to reduce before blending the cornflour with 3 tbsp water and adding to the stock along with the redcurrant jelly. Continue to simmer until it has thickened.