Serves 6 – Prep: 45 minutes – Oven: 40 minutes
Peel the shallots, cut in halves and finely slice.
Melt the butter with the oil in a large frying pan and brown the meat all over for 5 minutes. Remove and set aside.
Add the sliced shallots to the pan with the buttery meat juices and cook for about 7 minutes with a pinch of salt until softened.
Turn off the heat and put 2/3rd of the shallots into a food processor with the horseradish sauce, the chopped parsley, the thyme and a bit of salt and pepper. Whizz into a coarse purée.
Put the pan with the remaining shallots over a high heat, add the wine, beef stock and redcurrant jelly and bring to a boil. Boil for 15 minutes so that the sauce reduces. After 15 minutes, dilute 1 tbsp of cornflour in 3 tbsp of water and add to the boiling sauce. Stir so it thickens. Set the sauce aside until needed.
While the sauce is cooking, preheat the oven to 200°C fan.
Lay out a sheet of clingfilm onto your work surface. Put the ham slices onto the cling film, so that they are laid out in a rectangle of 4×2 slices, making sure the slices are slightly overlapping, so as to avoid any holes.
Spread the shallot purée over 2/3rd of the ham slices, leaving an empty 1/3rd border at the top end. Put the browned beef fillet onto the lower end of the covered ham strips, and roll the cling film over the beef. Continue rolling, removing the cling film as you go, until the entire beef is covered in ham. Fold over the ends and push to seal.
Put the beef onto a baking tray lined with baking paper. Bake the beef in the preheated oven for 40 minutes – a beef thermometer should indicate approx. 50°C when inserted in the middle.
After 40 minutes, take out the baking tray and cover the beef with foil. Leave to rest for 10 minutes. After the resting, the beef temperature will have gone up to something around 60°C, making it medium).
Cut the beef into slices and serve with the gravy. This dish goes well with roast potatoes and Brussels sprouts as a side.
TIP: You can refrigerate the oven-ready beef for 1 day, just remove it from the fridge 30 minutes before it goes into the oven.