Roast beef fillet wrapped in Parma ham with celeriac

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Theo Randall
From Saturday Kitchen


For the Amarone sauce

  • 100ml/3½fl oz port
  • 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine
  • 100ml/3½fl oz veal jus or beef stock
  • 50g/1¾oz unsalted butter
  • salt and freshly ground black pepper

For the salsa verde

  • 100g/3½oz flatleaf parsley
  • 100g/3½oz wild rocket
  • 50g/1¾oz fresh basil
  • 25g/1oz mint leaves
  • 1 tbsp miniature capers in vinegar
  • 4 salted anchovies in olive oil
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil

For the celeriac

  • 3 tbsp olive oil
  • 1 celeriac, peeled and cut into 1cm/½in cubes
  • 1 garlic clove, chopped
  • 1 tsp finely chopped fresh thyme

For the beef fillet

  • 100g/3½oz unsalted butter, softened
  • 1 garlic clove, minced
  • 1 tsp finely chopped fresh thyme
  • 4 x 150g/5½oz mid-cut beef fillet portions
  • 16 slices Parma ham

For the cavolo nero

  • 800g/1lb 12oz cavolo nero, washed and stems removed
  • 1 garlic clove, sliced
  • extra virgin olive oil, for frying and drizzling
Print Friendly, PDF & Email

Share this post

scroll to top