For the Beef Parma:
Good quality organic beef fillet - 200 to 250g per guest
Mushrooms of choice
Parma ham slices to cover the fillet
minced garlic
small green chili
Saute the mushrooms, garlic and chili in olive oil till soft, put aside.
On a clean, dry work surface, lay cling film long and wide enough to roll up the fillet. Lay the parma ham in overlapping fashion and spread with the mushroom mix. Brown the fillet in a griddle pan, while you heat the oven to a moderately hot temperature.
Rest the fillet for 10 minutes, than place in the centre of the parma and mushrooms. Roll up using the cling film, making sure the fillet is totally covered, wrap tightly in the cling film and chill for 20 minutes in the fridge.
Remove the cling film and place in the hot oven and grill for 15 to 20 minutes, rest for 10 and carve.
Mushrooms of choice
Parma ham slices to cover the fillet
minced garlic
small green chili
Saute the mushrooms, garlic and chili in olive oil till soft, put aside.
On a clean, dry work surface, lay cling film long and wide enough to roll up the fillet. Lay the parma ham in overlapping fashion and spread with the mushroom mix. Brown the fillet in a griddle pan, while you heat the oven to a moderately hot temperature.
Rest the fillet for 10 minutes, than place in the centre of the parma and mushrooms. Roll up using the cling film, making sure the fillet is totally covered, wrap tightly in the cling film and chill for 20 minutes in the fridge.Remove the cling film and place in the hot oven and grill for 15 to 20 minutes, rest for 10 and carve.
Serve on a bed of rocket, scattering all the crunchy parma bits, left on the board after carving, over the top.
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