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the most amazing dish to share with you. Pushutto wrapped fillet of beef with creamy porchini mushrooms. It's going to make you look great and it's brilliant for dinner parties. Let's start it off. We got a hot pan here. We got a fillet of beef there. I'm going to sear this for just a little minute. Some salt and pepper goes on the beef like this. Get that pan really nice and hot. You don't want to cook the beef really. You just want to kind of sear the outside and get that character and color developing. And that's all you want to do. In that same pan, we're going to start the story with the mushrooms.
These are porkchini mushrooms. They're picked and they're sliced and they're dried often in the sun. What's more interesting is the flavor changes massively. It's like the difference between a sundried tomato and a fresh tomato, a raisin and a grape. Bring them back to life with a nice hot soaking. So the water is going to rehydrate these mushrooms. See how they're getting soft? Look at the color of the broth. Porchini go hand in hand with the flavors of garlic, rosemary, and thyme. So get these softening slowly in some butter. The smell is amazing. And then we're going to go in
with our porchini. I'm going to add nearly all of that juice. Can you see how there's a little bit of grit at the end here? And we don't want that. We're going to let that cook for 3 or 4 minutes. And there will be a moment when like the beef fat and the oil and the butter and the beautiful mushroom broth come together as an emulsion. And that is the creamy bit, right? It's going to be amazing. And that's going to be wrapped around the beef. So, how do we do that? Let me show you. Get some grease proof paper. I'm going to use extra virgin olive oil just to have a little rub
up here cuz we don't want anything sticking. Take about eight slices of pushut. We want to kind of overlap each piece. Comes one giant sheet. So, let's have a little measure up. Yeah, that's looking pretty good. You want to be able to roll it up. Yep, I'm happy with that. Now, over here quickly, look, look, look, look, look. Right. So, now you get that creaminess. And off the heat, I'll add another little knob of butter. And 10 drips of lemon. We'll transform this. Let that cool down for 5 minutes. Or if you're on the end of South Mia, go outside for 1 second.
Well, that was nice. Just lay the mushrooms. And there's not loads in and around the sheet of pushut. I love the honesty and simplicity of the flavors. Mushroom, garlic, herbs, pushut beef. So now in with the fillet of beef. put it here at the end and we roll it up and keep rolling. You know, fold the sides in. Give it a nice little tug like that. We are going to start tying things up. I've got some butcher string, but you can use any kitchen string to secure. What I do to help myself is do one twist, one knot, and then another. And then what's kind of cute is you can
pull it and get a bit of tension there, and the knot doesn't slip. Pull it tight. And there you go. That is a gorgeous fillet of beef. I've got an oven and a roasting tray super hot at 220° C, which is 425 F. I'm just going to place the beef straight in here and add the gorgeous flavors of rosemary, thyme, and garlic. And that's going to go in the oven for exactly 25 minutes. A dish like this deserves great mashed potato to complete it. Made silky with a good knob of butter, a splash of milk, and don't forget the seasoning. I want to give you another little
tip for sort of dinner parties. What I like to do is put it into a little bowl like this, and you can keep it above some simmering water and it'll keep it in perfect condition for hours. The beef has had exactly 25 minutes. Have a little look at this. Come on. Just baste it. All the juice is coming out. Look at that. Let's get this onto a board. We can take the garlic cloves out as well. And they're really beautiful and caramelized. Trim off the string. It's done its job. With the roasting juices, start a really simple red wine sauce. So, the same
wine that you're serving your guest, you'll also serve your tray. Okay? And I want about a wine glass in there. And you're just going to bring it to the boil, clean the bottom of the pan, and when the wine and the fat emulsifies to be sort of creamy and gorgeous. That's it. It's done. Let's just have a confident cut at the end like that. Oh, it's looking good. Just blushing and cooked to real perfection. So, I quite like having a nice kind of inch slice. Let's pick it up, pop it into our mash. Take some greens. So, as soon as that fat and liquid comes together, take it
off the heat, then add the butter. And they call this Montio Burr. You know, just going to jiggle in some butter. Take a little spoon straight over like that. Right. Come on. Let's get in there. Wowzers. That, my friends, is an absolute weekend classic that I know everyone up there is going to love.
