We know… another Jamie Oliver recipe. He is, after all, one of our culinary heros!

As far as roasted meat goes, this is extremely fast and simple, yet decadently rich. One of the tricks, whether you buy it in a deli or a supermarket, is to ask them to slice your prosciutto and lay it side by side on to an A3 (ish) sized piece of waxed paper.

Serve this with a full bodied red wine like a Shiraz or a Cab Sav. We had a ’98 Wynns Coonawarra Cab Sav and it was a stunning compliment.

serves 4
12-18 slices prosciutto or Parma ham
3 cloves of garlic, peeled
1 good handful of dried porcini, soaked in around 285ml/1/2 pint boiling water
3 good knobs of butter
juice of 1/2 a lemon
sea salt and freshly ground black pepper
900g/2lb fillet of beef (preferably from the middle, left whole)
1 good handful of fresh rosemary and thyme, leaves picked and chopped
2 glasses of red wine

Preheat your oven and an appropriately sized roasting tray to 230