ingredients

For the stuffing:

• dash of olive oil
• handful of dried porcini mushrooms
• 2 shallots
• dash of balsamic vinegar

For the meat:

• 2 good quality fillet steaks
• 6 slices of Serrano (or parma) ham 

For the gravy:

• dash of red wine
• some of the water from soaking the porcini
• cornflour/water mix (to thicken)
• butter (if you're not going dairy free and fancy a richer sauce)

method

Firstly cover the porcini with a little warm water and leave to soak for about 30mins to an hour (the longer the better). Save the water, it is fantastic stock :)

Now finely chop 2 shallots and the soaked porcini, and gently sautee for about 10 mins until they are well softened and starting to brown. Raise the heat and add a small dash of balsamic continue to cook until the vinegar has all been absorbed.

take 6 slices of ham and lay them in a cross shape (see images) and place the steak in the center. Now slice 2 3rds of the way through the middle of the steak to make a "hinge" and then turn the steak over. Place half the stuffing onto the steak, and fold it over, and then wrap up in the ham and place upside down, in a heavy oven dish (preferaby one you can transfer to the stove). Repeat for the second steak. Place in a preheated oven (about 200c) for between 5 and 15 mins (depending on how you like your steak cooked) be warned though, it does cook very quickly so don't over do it.

Once done, remove from the dish and place onto hot plates, quickly transfer the dish to the hob and de-glaze with a dash of red wine, bring to a simmer and add some of the porcini water, then the cornflour/water mix, stir until thickened (add butter here if you want) and pour over the steaks.

I served with roast new potatoes and roast winter veg.

(please forgive the terrible photographs, I hadn't unpacked my decent camera!)