Thursday, March 26, 2015

Beef Fillet with Spinach Dip Wrapped in Prosciutto

As a rule I am not keen on putting lumps of raw meat on this blog for your viewing pleasure, but this fabulously impressive Beef Fillet with Spinach Dip, Wrapped in Prosciutto, has serious wow factor and it is so easy, that I hope you will forgive me.  If you try it, you will.  
This one will suit all diners at your table, as the slices on the end are well done and as you cut further into the fillet, it becomes rarer. Personally I like my meat very rare.  A chef I once worked with in a ski lodge in Thredbo, taught me how to eat rare meat. I am very thankful he did,   It is tender, juicy and so much better than over cooked beef.
 I just reread that and it sounds quite suggestive.  As they used to say, if you can't get lucky in Thredbo ski resort, then there's no hope for you. Well I had my fair share of luck back in those days, but I was usually smart enough to keep all my working relationships purely that...... Just work related and there was no variation here.

I was not paid to plug the Wattle Valley brand and you could probs use any similar green dip with nuts, but this worked really well.  Nor was I paid to plug Aldi eye fillet beef, but it is of excellent quality and always more affordable then anywhere else. This 1.7kg block cost me $30,which for that amount, is excellent value and easily fed 6 adults.

Aldi don't always have eye fillet beef for sale in this size, but when they do, I always buy one for the freezer to have on hand for dinner parties.

I have photographed the steps for you, to illustare how easy this is to put together.  I have written the recipe in one spot lower down, so you can follow it more easily.

Beef Fillet with Spinach Dip Wrapped in Prosciutto 

1.7kg Eye fillet of beef
12-14 slices of prosciutto (again I use Aldi s version)
Wattle Valley dip, Baby Spinach with Cashews and Parmesan
Salt and pepper to taste

Preheat your oven to 200 C or 390 F (important)
Line a baking try with baking paper
Lay out half your prosciutto slices so they overlap and are longer than the fillet
Salt and pepper your beef to taste
Place the beef in the centre of the prosciutto
Spread the dip all over the top of the beef
As shown in the shot above turn up the sides of the prosciutto to cover the bottom of the beef  It should stick as shown without any fastenings
Cover the top of the beef with the remaining prosciutto and fold ends over to cover all the beef
Roast for 45 minutes in  the preheated oven.  It is essential the oven is correctly preheated.
After roasting allow to stand covered with foil for 10 minutes.
Slice and serve with rosemary and garlic potatoes and vegetables or salad.

You can find more easy and impressive recipe here.

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  1. Yum makes my mouth water. I love filet but rarely eat red meat in my diet.

  2. You make it look easy I think I have to try this :) I love those pesto dips as well

  3. That does look very good, Caro, and I think you got a really good deal on the beef. I wish I lived near an Aldi store! This is a little like a Beef Wellington but without the pastry. I love how this has just three ingredients and how it has that wow factor for a dinner party xx

  4. Bonjour,

    Merci pour le partage d'une recette de boeuf qui me semble succulente !

    Gros bisous ❀ ✺ ❀

  5. The end result made up for looking through the photos of red meat. Looks delish


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