The fillet is studded with thin slivers of garlic and rosemary leaves, seasoned with black pepper, wrapped in Coppa di Parma and tied with string. The Coppa keeps the meat from drying out in the pan, preserving the tenderness of the fillet, and imparts a wonderful rich aroma to this already highly-prized cut. A fantastic celebratory dish.
Roast at home and serve with seasonal vegetables.
serves 2; approx. 450g
cooking instructions included
AT HOME PREPARATION:
Preheat the oven to 200ºC (fan). Heat a tablespoon of extra virgin olive oil in an ovenproof pan. Add the fillet to the pan and gently brown. Once the beef has been browned all over, place the pan in the hot oven to cook for 9 minutes. Remove the beef from the oven. If you like, add some Chianti Classico to the hot pan. Rest somewhere warm for 5 minutes. Remove string and slice. Serve drizzled with pan juices and extra virgin olive oil.
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