Wild mushrooms add flavour and decadence to this succulent beef main.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh rosemary, plus extra sprigs, to garnish
- 4 garlic cloves, crushed
- 1kg piece eye fillet, well trimmed
- 20 thin slices (about 120g) flat pancetta or 10 slices prosciutto
- 20g dried porcini or mixed dried wild mushrooms*
- 1 Spanish onion, thinly sliced
- 1 tablespoon tomato paste
- 200ml red wine
- 100ml Massel beef stock
- 425g can diced tomatoes
Method
- Step 1Combine 2 tablespoons oil, 2 tablespoons rosemary and two-thirds of the garlic in a bowl. Spread over the beef fillet and refrigerate for 1 hour to marinate.
- Step 2Lay out the pancetta slices, slightly overlapping, on your work surface and place the beef in the centre. Wrap the pancetta around the beef to completely enclose. Tie with kitchen string at 2cm intervals to secure, tucking the extra rosemary beneath string.
- Step 3Place the mushrooms in a heat-proof bowl, cover with 150ml boiling water and set aside for 20 minutes to soak.
- Step 4Heat the remaining oil in an ovenproof deep frying pan or casserole dish. When the oil is hot, add the beef and sear until golden all over. Transfer to a plate and set aside to rest.
- Step 5Add the onion to the pan, reduce heat to low and cook for 5 minutes until slightly softened. Add the tomato paste and remaining garlic and rosemary, and cook for 1 minute.
- Step 6Preheat the oven to 200°C.
- Step 7Squeeze the liquid from the mushrooms and reserve. Add the mushrooms to the pan and cook for 1 minute then add the wine, stock and reserved liquid. Cook, stirring, until reduced by half. Add the diced tomatoes and cook for a further 5 minutes. Return the beef to the pan, cover and cook in the oven for 15 minutes. Remove from the oven and set aside for 15 minutes to rest. Transfer beef to a serving platter.
- Step 8Return the pan to medium-high heat and cook the sauce for a few minutes to thicken slightly.
- Step 9Slice the beef, pour over the sauce and serve with rosemary potatoes and wilted greens.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3198 kj
Energy
50g
Fat Total
17g
Saturated Fat
4g
Fibre
67g
Protein
162mg
Cholesterol
1120.34mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
* Available from gourmet food stores and good delicatessens.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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