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Cut straight down the centre of the fillet long
ways, and cut 3/4 the way through then fold open
like a book, ready to put the stuffing inside.
Gently lay the stuffing mix in the centre, making
a sausage shape. Fold the top flap of the
tenderloin back over and make sure the two edges
are pushed together, sealing in the contents.
On a chopping board, lay out the parma ham one
slice at a time, gently overlapping each one to
form a large A4-size area. Massage it with olive
oil and horseradish, then lay the rosemary to run
the entire length of the parma ham. Lay the beef
fillet at the end of the parma and gently roll
backwards to coat the whole fillet with the ham
and rosemary.
Tightly wrap in foil to maintain the shape and
place on a baking tray.
The beef can now go into the oven. Increase the
temperature to 220C/450F/gas mark 8. Cook for 18
minutes, then take off the foil to crisp up the
parma ham. Cook for a further 8-10 minutes for
medium rare.
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For the stuffing, add the butter and shallots to a
medium-heat pan and cook for one minute, then add
the garlic and mushrooms. Increase the heat to
high and add the brandy. Burn off the alcohol,
either gently for a couple of minutes or as a
flambé.
Leave to cool for about 10 minutes. Fit the large
chopping blade to the large work bowl of the Easy
Prep Pro and pour in the mixture, along with the
bread and cheese. Attach the cover and blitz on
LOW until you have a rough texture. Be sure not to
over-process.
Add a small amount of oil to a medium-heat frying
pan and sear the beef for a few minutes until it
is lightly brown all over, then cool.
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