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 2-3; approx. 450g

• cooking instructions included

AT HOME PREPARATION:

PREHEAT THE OVEN TO 260˚C.
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 8 MINUTES.
REMOVE THE BEEF FROM THE OVEN AND SET IT ASIDE TO REST FOR 5 MINUTES. SLICE TO YOUR LIKING AND SERVE, MAKING SURE TO REMOVE THE STRING TYING THE MEAT TOGETHER.
IF YOU LIKE, SPLASH SOME CHIANTI CLASSICO INTO THE PAN WHILE THE BEEF IS RESTING TO REDUCE WITH THE JUICES FROM THE MEAT. DRIZZLE OVER THE BEEF AS YOU SERVE.