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Chateaubriand Wrapped in Parma Ham with Port & Porcini Sauce

Updated: Nov 28, 2018

If you are looking for an alternative to Turkey this year then why not treat yourself to this opulent feast. Packed full of festive flavour and so easy to serve up, this would make a delightful Christmas lunch for special guests. I have collaborated with @tomhixsonmeatlondon and they are giving my lovely followers a discount of £10 off all orders over £50. Using the Code Mandy10

USDA chateaubriand is normally £100.00 and it’s now down to £59.95! You will then receive a further £10 off that price using the code Mandy10

Founded in 1963 at the world famous Smithfield market, London Tom Hixson (their

Grandfather) established a founding principle of procuring the finest meat in Britain

and all over the world. Three generations on and their passion for sourcing

exceptional produce is as strong as ever. Once only available to the most premier

chefs of London, their online members can now get hold of their award winning range

with chilled delivery to your door


1kg center fillet of beef Trimmed

20g dried porcini mushrooms

3 packs of Parma Ham

1 tablespoon English Mustard

200ml Port

1 echalion shallot finely diced

2 cloves garlic crushed

Parchment paper

Truffle and Parmesan Potatoes

500g new potatoes

5 garlic cloves whole

Shavings of Parmesan

Drizzle of Truffle oil


Pre heat the oven to 220 degrees.

Pour 100 ml boiling water over the dried mushrooms and set aside.

Lay out the Parma Ham on the parchment paper over lapping each slice making sure it is wide enough for the fillet to sit across it with 4cm spare each side and long enough to generously roll the fillet neatly.

Start by seasoning and searing the fillet on each side. Remove from the pan and coat in the mustard. Sit the fillet onto the Parma Ham and roll until the meat is complete covered. Return to the pan and into the oven for :-

25 minutes for rare

30-35 minutes for medium rare

40 minutes for well done

Remove from the oven and onto a plate somewhere warm and leave to rest for 20-25 minutes.

In the pan add the shallot and garlic and scrape all of the flavour from the pan. Cook until the shallot is soft then add the port. Carefully remove the mushrooms leaving any grit at the bottom and add them to the port. Let it bubble away to cook off the alcohol. Add most of the mushroom water but not the last part as it could contain grit. Cook some more to reduce the sauce.

Truffled Potatoes

Place the potatoes and garlic in a pan. Drizzle with olive oil and season. Roast for 50-60 minutes at 220 degrees. Remove from the oven, drizzle with truffle oil and sprinkle with Parmesan.

Serve on a large board, carve and pour over the delicious rich sauce.

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