![Parma Ham Wrapped Fillet With Onion Purée](/on/demandware.static/-/Sites-LCNZ-Library/default/dwa1b1a2a8/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000840_ENG.png)
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 800g Free range beef fillet
- Sea salt and freshly ground black pepper, to season
- Olive oil
- 100g Butter
- 10g sage leaves
- 100g sliced Parma ham
- Pink peppercorns, to serve
- Crispy thin chips, to serve
Onion Puree:
- 8-10 large onions skin on, halved
- 6 cloves Garlic
- 2 – 3 tablespoons olive oil
- ¼ cup parmesan, grated
- ¼ cup cream
- Sea salt and freshly ground pepper, to taste
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Method
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1For the onion puree
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2Preheat the oven to 180C° (160°C fan oven).
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3Place onions and garlic into a roasting tray. Drizzle the onions and garlic with olive oil and season with salt.
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4Cover with tinfoil and then roast with the garlic for 30-40 minutes or until golden and caramelised.
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5Allow to cool slightly and then blend in a food processor with the garlic, parmesan and cream until smooth, season to taste.
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6For the fillet
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7Heat a Le Creuset Signature Skillet empty over a medium heat for five minutes to get it hot.
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8Salt the fillet.
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9Pan fry the fillet with olive oil. Allow the meat to get become golden brown in colour wait for a crust starts to form – resist the urge to keep flipping it over. Do this to all 4 sides of the fillet.
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10Top the dish with a few rosemary sprigs and scatter the remaining rosemary on top.
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11Roast at 200C° (180°C fan oven) for 10 minutes until medium rare or cooked to your liking.
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12Remove from the oven and immediately drape with Parma ham and scatter over the sautéed pink peppercorns.
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13Allow to rest for 10 minutes before slicing.
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14Serve with thin cut chips and warm sweet onion puree.