I was in charge of this year’s Christmas Day dinner. My mom had made the traditional turkey earlier in the week to coincide with my sister’s visit from the coast; I wanted to do something different, something we’d never had before. I would have loved to serve lamb, but my dad isn’t a fan. I found a great-looking recipe for beef in Donna Hay’s Simple Essentials: Beef Lamb and Pork cookbook. It was wrapped in prosciutto and smothered in carmelized onions. I figured it would go nicely with some of my favourite veggies and allow for that ultimate of side dishes – Yorkshire puddings. I was serving 5 people (and wanted leftovers) so I used two small fillets of beef. A single fillet can be made in the same manner by halving the ingredients.
1 large sweet onion
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp Balsamic vinegar
2 500g fillets of beef
salt & pepper
8 slices of prosciutto
Cut the onion in quarters, then into thin slices.
In a large frying pan on medium-high heat, cook the onion until just soft.
Add the sugar and vinegar and continue to cook until carmelized – about 10 minutes.
Set aside in a small bowl to cool while you start to prepare the beef.
Brush the fillets in olive oil and season with salt and pepper.
Using the same frying pan over medium-high heat, sear the fillets on all sides.
Spread 4 slices of the prosciutto out in an overlapping manner. Spoon carmelized onions in a line down the centre, perpendicular to the direction of the prosciutto slices.
Lay the beef on top of the onions and wrap around the prosciutto. Tie kitchen twine around each piece of prosciutto to keep the thing together.
Repeat the wrapping with the second fillet of beef and place both into a small roasting pan lined with parchment paper.
Cook, uncovered in a 400ºF oven for 30 minutes, or until the internal temperature has reached 155ºF (for medium).
Allow to rest for a few minutes, tented in foil, before carving into 1 inch slices and serving.
It was my first time making Yorkshire puddings, and I’d call them semi-successful. Nice and spongy, with a good absorption-rate for gravy. Next time I think I’ll try my grandma’s old method of using a 9×9 pan and slicing the giant pudding into portions at the table.
I served pan-fried Brussels sprouts, mixed/mashed squash and garlic mashed potatoes as veggie side dishes.