Summary

Ingredients

• 1.8 kg beef fillet (s), middle piece, flows away
• 200 g Parma ham, cut
• 200 g mushrooms, mixed, fresh
• 200 g shallot (s)
• 3 tablespoon oil (walnut oil)
• 200 g lentils (belua)
• g 1,000 romanesco
• 100 g pine nuts
• 1 pinch nutmeg
• 2 tablespoon balsamic vinegar
• 1 pinch salt
• 16 herbs - hash browns, frozen
• 150 ml olive oil

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Instructions

1. Remove the middle piece (1.8kg) of the beef fillet from all tendons, connective tissue and fat (drains). Then fry briefly all over in olive oil.
2. During this time, lay the Parma ham, not too thinly sliced, overlapping on aluminum foil (slightly longer than the beef fillet). Set aside the briefly fried fillet.
3. Now cut the shallots into cubes and fry them in the walnut oil until translucent, then add the cut mixed mushrooms (e.g. chanterelles, porcini mushrooms and mushrooms, go well together), fry well and shortly before the end add the chopped parsley, mix in well and off the stove to take.
4. Spread the slightly cooled mushrooms on the ham, place the seared fillet on top, wrap the ham on the left and right of the fillet and then roll up, remove the aluminum foil. Tie together with twine a few times. Put in the pan you have already used with olive oil and put it in the convection oven at 180 °. Set the probe to a core temperature of 65 ° (nice pink).
5. Side dish 1: Cook the beluga lentils with a little water, salt, balsamic vinegar and nutmeg for about 30 minutes like risotto rice.
6. Side dish 2: Cook the Romanesque florets for approx. 10 minutes and serve with the roasted pine nuts.
7. Side dish 3: Fry the herb rösti without fat on butter paper in the convection oven under the fillet until crispy.
8. PS. After roasting, let the fillet rest for about 10 minutes and then carefully cut into slices with the casing.