Beef Fillet Wrapped in Parma Ham with Potato and Mushroom Terrine

Beef Fillet Wrapped in Parma Ham

with potato and mushroom terrine

Potato and mushroom terrine

  • 2 tbsp olive oil
  • 30g butter
  • 1 garlic clove, cut in half
  • 200g mushrooms (wild if possible) wiped and cut into
  • medium chunks
  • 1 sprig thyme
  • 8 large potatoes
  • 2 tbsp melted butter
  • Maldon sea salt and pepper
  • 1 terrine tin

 

 

 

 

Beef fillets

  • 4 x 200g beef fillets (try to find aged beef – 3 weeks or more)
  • olive oil
  • Maldon sea salt and pepper
  • 4 thin slices Parma or Serrano ham
  • 8 mushrooms, quartered (wild if possible)

 

Mushrooms for terrine

Heat a frying pan until extremely hot, then add olive oil,
butter and garlic halves, and stir for 1 minute. Add the
mushrooms into the pan, sprinkle with Maldon salt and
pepper and sear, shaking the pan only occasionally. Fry until
almost browned and golden. Add the sprig of thyme then
cook for a further 2 minutes. Remove the thyme and garlic
halves. Place the fried mushrooms into a blender and whiz
for 2 or 3 seconds only to create a chunky purée. Season to
taste with Maldon sea salt and pepper.

Assembling terrine

You need large regular (round) shaped potatoes for this dish
to enable you to cut slices big enough to line the terrine. Boil
the potatoes in lightly salted water until just tender at the
centre (check with a skewer). Be very careful not to overcook
or they will break apart when cut. Allow to cool down for 20
minutes, the slice off the edges from each potato to create
a large skinless cube of cooked potato. Now cut the potato
cubes into 1cm thick square slices. Line a terrine big enough
to hold all the ingredients with clingfilm, leaving an overhang
at the top (the terrine tin can be bigger than needed as
it does not need to be filled). Melt some butter for brushing.
Once everything is ready, place a layer of potato slices on the
base of the terrine. Brush the potatoes with melted butter
then spread a 2cm deep layer of mushroom purée over the
layer.

Season each layer of potatoes very lightly with salt
and freshly ground pepper as you go. Continue to build the
terrine, topping with a final layer of potato. There should be
3 or 4 layers each of potato and mushroom. Cover the top
layer of potato with the over-hang of clingfilm to enclose.
To compress the terrine (this will enable it to hold its shape
when serving), cut out a piece of cardboard the same size
as the top of the terrine and wrap with aluminium foil and
then clingfilm. Place onto the terrine and sit a can of food on
top to weigh it down. Refrigerate for a minimum of 12 hours
until needed.

Beef fillet

Rub each fillet with oil and pepper (not salt). Sear the outside
of the fillets for a couple of minutes only until browned all
over but not cooked. Allow to cool. Now wrap a thin slice of
air-dried ham tightly around each fillet, then wrap the fillets
tightly in clingfilm again and refrigerate.

To serve

Remove terrine and fillet from fridge to bring to room
temperature 1 hour before cooking. Pre-heat the oven to
170˚C. Unwrap the fillets and place on baking tray. Season
with Maldon salt. You may first wish to tie one or two pieces
of string around the centre of the fillet to create a perfect
round shape and hold the ham in place. Roast for 7-12
minutes depending on size and how you like them cooked.
Meanwhile reheat the jus and slice 4 portions of terrine
(served cold). Once the fillets are cooked, remove from the
oven and rest in foil for 5 minutes. While resting, heat a dry
frying pan over high heat, sear the mushrooms until golden
and once half cooked add butter to finish. Add any meat
resting juices to the sauce and serve immediately.