Fillet of Beef Wrapped in Irish Smoked Ham
Dennis Lenihan creates the most perfect beef fillet dinner with just a few ingredients. The beef fillet is wrapped in very thin slices of Irish smoked ham, or bacon. Canadian bacon is similar and may be substituted. Slices of the wrapped fillet are served with potatoes, an onion, and a baby carrot. The simple sauce includes pan drippings. This recipe is easily scaled for 4, 6, or 8.
Ingredients
- Beef Tenderloin Fillet - 1
- Salt and freshly ground pepper to taste
- Clarified Butter (see Cooking Basics) - 2 tablespoons
- Irish Smoked Ham or Bacon - 4 to 6 slices, enough to wrap the fillet (alt. 8 to 12 slices Canadian bacon)
- Caul Fat - 1 large piece (2 to 3 ounces)
- Red Onions - 2 large
- Vegetables
- New Potatoes - 4 medium
- Baby Carrots - 2
- Clarified Butter (see Cooking Basics) - 2 tablespoons
- Chives - 1 teaspoon, chopped
- Sauce
- Balsamic Vinegar - 1/4 cup
- Red Wine - 1/4 cup
- Beef Stock (see Basics) - 1/4 cup
- Salt and freshly ground pepper
- Dill sprigs - 2
Instructions
To prepare the beef: Season the fillet with salt and pepper. Heat the butter in a medium skillet over medium-high heat and sear the fillet for 30 to 40 seconds on all sides, including the ends. Remove and set aside to cool slightly.
Preheat the oven to 350 F. On a work surface, spread the slices of ham or bacon, overlapping slightly, reserving a slice for the top (if using Canadian bacon, reserve enough slices to cover the top). Place the fillet on top of the ham or bacon and wrap the slices up around the fillet, pressing them into place. Seal the top with the reserved slice or slices. Very gently spread out the caul fat. Place the wrapped beef in the caul fat and bring the fat up around the meat, encasing it completely. Place in a roasting pan with the onions and roast for 25 to 28 minutes, to desired degree of doneness. Remove from oven and let rest for 7 to 8 minutes. Reserve the pan drippings for the sauce.
To prepare the vegetables: Bring a pot of lightly salted water to a boil and add the potatoes. Cook 10 to 15 minutes, until just soft; remove and drain. Bring a small saucepan of lightly salted water to a boil and add the carrots. Cook 1 minute. Remove with a slotted spoon and plunge into ice water for a few seconds to stop the cooking. Remove and drain on paper towels. Melt the butter and add the chives.
To make the sauce: In a heavy saucepan, mix the wine and vinegar and cook over medium heat until reduced by half in volume. Stir in the beef stock and any drippings from the meat pan. Simmer 2 to 3 minutes. Adjust seasoning to taste.
To serve: Slice the potatoes on the diagonal, holding the potatoes together with your hands, and brush with chive butter. Place two in the center of each warmed serving plate. Slice the fillet and arrange half of the slices on one side of each plate in a semi-circle around the potatoes, overlapping the slices slightly. Cut the carrots in half and cross two halves in the open space in front of the potatoes on each plate. Cut the top end off the onions and place one on its side on each plate; press gently with your fingers to push out the onion layers slightly. Spoon sauce around the fillet slices. Garnish each plate with a dill sprig.
