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Christmas Beef With Horseradish & Parma Ham

Christmas Beef With Horseradish & Parma Ham

Thursday, 18 December 2014 10:13:45 Europe/London


  • 50g butter
  • 900g beef fillets, cut from the middle so it is an even thickness
  • 400g bag banana shallot, halved and thinly sliced
  • 3 tablespoon horseradish sauce
  • 200ml red wine
  • 700ml beef stock
  • 1 tablespoon corn flour
  • 1 tablespoon redcurrant jelly
  • 10 slices Parma ham
  • 4 tablespoon finely chopped parsley
  • 1 tablespoon thyme leaves



  1. Remove beef fillet from the fridge at least 30 mins before you're ready to cook.
  2. Fry the fillet with butter for 2-3 mins each side in a non-stick pan. Make sure the meat is sealed brown all over.
  3. Remove beef from the pan and leave to cool, add the shallots to the pan and cook in the buttery beef juice until nice and golden.
  4. Turn the heat off and put half the shallots into a bowl adding the horseradish and black pepper. Hand blend the mixture to make a coarse puree.
  5. Add the red wine and stock together in the same pan with the rest of the shallots. Blend the corn flour with 3 tablespoons of water and stir in the redcurrant jelly. Keep stirring until thickened, add seasoning to taste and let it simmer to create a rich sauce.
  6. Place 8 slices of Parma ham in two overlapping rows. Spread the horseradish puree over the ham and then sprinkle with herbs.
  7. Place the fillet on top of the Parma ham and wrap tightly around the beef. Use a couple of separate slices of ham to finish around the ends of the meat.
  8. Heat the oven to 220C/ gas 7. Put the meat on a parchment - lined baking tray and roast for 30-40 minutes. (Use a digital thermometer to test the beef depending on how you like it; 50° C for rare, 55°C for medium rare and 60° C for medium).
  9. Leave the cooked beef to rest for 10-15 mins before carving, and service with wine sauce.


Posted in Roast Dinner Recipes By

george hixson

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