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. 500g

• cooking instructions included