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Fillet of Beef and Mushrooms Wrapped in Parma Ham

Remembering that Parma ham is just another name for prosciutto, we give you this special recipe for any sort of special event that may be presenting itself on the horizon. Here is a spectacular entrée that makes for easy, and delicious, entertaining! From Sonia Stevenson’s Roasting book, this recipe is foolproof (not that we’re implying anything!). Do go the extra step and make your own Fresh Horseradish Sauce to pass at the table — this creamy accompaniment is the perfect foil for the salt of the ham and the sweetness of the port-infused mushrooms. Wonderful as the ‘parts’ are, the ‘sum’ is definitely greater!

Fillet of Beef and Mushrooms Wrapped in Parma Ham

2 tbs. unsalted butter
1 small onion, chopped
6 oz. mushrooms, sliced (about 1½ cups)
2 tbs. port mixed with 1 tbs. brandy
12 slices Parma ham
1½ lb. fillet of beef
sea salt and freshly ground black pepper

Melt the butter in a skillet over medium heat, add the onion, and cook for 5 minutes until softened. Add the mushrooms and cook until they have released their moisture and become softened too. Season with salt and pepper, then remove the pan from the heat to add the port and brandy mixture, letting it sizzle and lose the alcohol before returning it to the stove. Reduce the liquid until is has all been absorbed by the mushrooms. Set aside to cool.

Arrange 6 slices of the ham crosswise on a baking sheet, overlapping them to fit the length of the meat. Spread the mushroom mixture over the ham, then season the beef and set it on top. Cover with the remaining ham, tucking the slices around and under so that no beef is visible.

Roast in a preheated oven at 425°F for 40 minutes or until an instant-read thermometer reads 140°F. Turn off the oven, and leave the door open with the beef sitting inside. The internal temperature of the meat will continue to rise to 158°F, when it will be an even rosy pink when sliced. Serve with Fresh Horseradish Sauce, sautéed potatoes, and steamed green beans.

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