Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook.
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Remove the beef from the fridge at least 30 mins before you are ready to cook it. Put the meat on a baking-parchment-lined baking tray and roast for mins, depending on how well done you like it. To test how done the beef is, insert a digital thermometer into the centre — it should read 50C for rare, 55C for medium rare and 60C for medium. Leave to rest for mins, then carefully slice with a very sharp knife and serve with the wine sauce.
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Ingredients Method Ingredients 50g butter. Comments 2 Questions 8 Tips 0 5.
Fillet (cut) - Wikipedia
This was easy to make beforehand and pop into the fridge, then take out half an hour before putting in the oven. I cooked this for a dinner party for 6, so the portions were generous. Definitely needed a meat thermometer to get right temperature as it needed an extra 10 minutes in the oven.
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I'm not keen on horseradish, but it works really well with this recipe and the procuitto gave it lovely a crispy edge - much better than heavy pastry with a beef Wellington. Very easy, although mild panic when I saw the mound of chopped onions!
Fish fillet
Made it with a tenderloin and it was amazing. Melt in your mouth good.
Lots of compliments, even from the kids. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish steaks , fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.
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Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. A fletch is a large boneless fillet of halibut , swordfish or tuna. From Wikipedia, the free encyclopedia. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.
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