Yahoo!7

Trending Now:

Fillet Mignon with Roasted Roma Tomatoes and Port Jus

Preparation time:: 20 mins

Cooking time:: 40 mins

Serves:: 2

Recipe provided by: New Idea

Rating:

Rate it:Sign in to rate

Exquisite main meal choice for a candle-lit dinner with your partner.

Ingredients

2 roma tomatoes, halved
1 clove garlic, crushed
1 tsp chopped fresh thyme
1/4 cup olive oil
Salt and pepper, to taste
2 thin slices prosciutto
2 x 150g beef eye fillets
Mashed potato, to serve

Fresh thyme sprigs, to garnish

PORT JUS

1 cup port
25g cold butter, chopped

Method

1. Toss tomatoes in garlic, thyme and half the oil. Place, cut-side up, on a greased oven tray. Season.

2. Cook in a hot oven (200C) for about 35 minutes, or until lightly browned and slightly softened.

3. Cut prosciutto in half lengthways and wrap halves around fillets. Secure with toothpicks.

4. Heat remaining oil in a frying pan. Add fillets. Cook on one side until first signs of moisture appear. Turn once only. Test with tongs –rare is soft, medium is springy and well done is firm. Remove. Stand, covered with foil, for 5 minutes.

5. To make port jus, add port to meat juices in frying pan. Boil for about 4 minutes until reduced to about cup. Remove from heat. Whisk in cold butter. Season with salt and pepper.

6. Serve fillets with tomatoes and mashed potato. Drizzle with port jus. Garnish with thyme.