As far as roasted meat goes, this is extremely fast and simple, yet decadently rich. The prosciutto is sliced very thin and laid side by side on waxed paper.

12-18	thin slices	prosciutto
3	cloves	garlic, chopped
1	good handful	dried porcini mushrooms soaked in 1/2 pint boiling water
3	tbsp.	butter
1/2	lemon	juice of
		sea salt
		freshly ground black pepper
2-3	lbs.	fillet of beef preferably the middle, left whole
1	good handful of	fresh rosemary and thyme, leaves, chopped
2	glasses	red wine

Preheat oven and roasting tray to 450F. Make sure there are no gaps in the laid-out prosciutto. Chop one garlic clove and fry with soaked porcini in 1 tbsp. of the butter for a minute. Then add half the soaking water. Simmer slowly and reduce for around 5 minutes. Stir in a squeeze of lemon, the remaining 2 tbsp. of butter and seasoning. Rub the mushrooms over half of the proscuitto. Season beef and roll in the herbs. Place it on the mushroom end of proscuitto and slowly roll up the meat. Once beef is rolled up pull off the paper and push in the ends of the prosciutto to neaten. Lightly secure with 4 pieces of string.

Place fillet in hot roasting tray with 2 cloves of garlic and cook 25-30 minutes for rare, 40 minutes for med. and 50 minutes for well done.

Half way through add the wine to the tray. When the meat is done, remove to chopping board and leave to rest 5 minutes.

Pour any juices back into the roasting tray. Simmer juices scraping all the goodness from the sides of the tray. Serve as a light wine gravey. Slice as thick or thin as you want and serve with potatoes and greens.