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 meat juices and cook for about 7 minutes with a pinch of salt until softened.
Put 2/3rd of the shallots into a food processor with the horseradish sauce, parsley, thyme and a bit of salt and pepper. Whizz into a purée.
Put the pan with the remaining shallots over a high heat, add the wine, beef stock and redcurrant jelly and cook for 15 minutes to reduce the sauce. Dilute 1 tbsp of cornflour in 3 tbsp of water and add to the boiling sauce. Stir so it thickens.
While the sauce is cooking, preheat the oven to 200°C fan.
Lay out the ham slices in a rectangle of 4×2 slices, 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 ham strips, and roll the ham over the beef 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.
After 40 minutes, take the meat out of the oven, cover the beef with foil and leave to rest for 10 minutes.
Cut the beef into slices and serve with the gravy. This dish goes well with roast potatoes and Brussels sprouts as a side.