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8/19/2014 11:31 AM grooming • 0 Comments

Roasted Tenderloin of Beef with Parma Ham and Grilled Baby Artichokes

Serves 4


Beef tenderloin is one of the leaner cuts of beef and is a great source of iron. If you don’t want to use butter, be a little more generous with the olive oil for roasting. The beef can be seared and wrapped in Parma ham quite comfortably up to two days ahead.



  • 1 whole, thick beef tenderloin, about 20 oz
  • Sea salt and freshly ground black pepper
  • 1 tbsp olive oil, plus extra for roasting
  • 4 garlic cloves, unpeeled and lightly crushed
  • Few sprigs of rosemary
  • 6 slices of Parma ham
  • 1-2 tbsp Dijon mustard
  • 2 oz unsalted butter, cut into cubes
  • 8 oz deli artichokes, cut into bite size pieces



1. Trim the beef of any fat or sinew and season with pepper. Heat a heavy-based frying pan, then add the olive oil, garlic and rosemary. Place the beef in the pan and sear for about 6 minutes until browned on all sides. Transfer the beef to a plate and leave to cool.


2. Cover a chopping board or work surface with a layer of clingfilm, then smooth it out with a tea towel. Repeat until you have 4-5 layers, then trim the clingfilm with a knife or pair of scissors. Lay the Parma ham in the middle of the clingfilm, slightly overlapping each slice with the next to create a rectangle.


3. Brush the beef all over with the mustard and place on the Parma ham. Wrap the Parma ham around the beef, using the clingfilm to help you wrap it as tightly as possible. Tie the ends of the clingfilm at both ends, and then wrap in a final layer of clingfilm. Chill for at least 4 hours or overnight.


4. Into a bowl of cold water, squeeze the juice of one of the lemons, then set aside. To prepare the artichokes, discard the tough outer leaves with a small, sharp knife. Keep going through the layers until you reach the light green, tender leaves.


5. Remove the beef from the fridge about 30 minutes before you start cooking. Preheat the oven to 280 degrees. Unwrap the beef, season, and rub all over with olive oil. Dot with the butter and roast for 25 minutes, basting twice. The beef should feel springy. If soft, return to the oven for 5 minutes more. Transfer to a warmed plate and reserve the juices.


6. Meanwhile, heat a griddle pan until almost smoking. Griddle the artichokes on all sides, in batches, until golden brown and crisp at the edges. Cut the beef into 8 slices and divide between four warm dinner plates. Reheat the roasting juices with any released from carving, then drizzle over the meat. Serve with the artichokes.