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Roast beef fillet wrapped in Parma ham with celeriac
Fruit and vegetables
100g/3½oz flatleaf
parsley
100g/3½oz wild
rocket
50g/1¾oz fresh
basil
25g/1oz
mint
leaves
1
celeriac
, peeled and cut into 1cm/½in cubes
1
garlic
clove, chopped
1 tsp finely chopped fresh
thyme
1
garlic
clove, minced
1 tsp finely chopped fresh
thyme
800g/1lb 12oz
cavolo nero
, washed and stems removed
1
garlic
clove, sliced
Tins, packets and jars
1 tbsp miniature
capers
in vinegar
4 salted
anchovies
in olive oil
1 tsp
Dijon mustard
Cooking ingredients
100ml/3½fl oz veal jus or
beef stock
salt and freshly ground
black pepper
4 tbsp
olive oil
3 tbsp
olive oil
extra virgin
olive oil
, for frying and drizzling
Drinks
100ml/3½fl oz
port
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
100g/3½oz unsalted
butter
, softened
Meat, fish and poultry
4 x 150g/5½oz mid-cut
beef
fillet portions
Other
100ml/3½fl oz Amarone or Valpolicella Ripasso
red wine
16 slices Parma ham
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