Instructions: With a sharp knife make small incisions all over the fillet following the grain of the meat.

Into each incision insert a sliver each of garlic and prosciutto fat with a few rosemary leaves and some salt and pepper.

Now carefully wrap the fillet from end to end with the coppa slices slightly overlapping them and tie on evenly with string keeping the string turns close together.

You may not use all the coppa in which case cut the remainder into slivers.

In a saucepan just large enough to hold the fillet heat the oil and butter and gently brown the wrapped fillet on all sides.

Remove and set aside.

Add the onion and coppa and gently fry until the onion has become light brown.

Now return the fiilet to the pan and add enough wine to come halfway up the sides of the fillet.

Bring to the boil reduce the heat and cover with a piece of moistened greaseproof paper and put on the lid slightly askew.

Simmer gently for 20-30 minutes

Test the meat by pressing the fillet if it gives gently to your touch it will be rare.

Remove from the pan.

The sauce should be quite dense; if too thin reduce over a fierce heat.

Check for seasoning.

Untie the string slice the fillet and spoon over the juices.

Serve with wet polenta (qv).

Serves 6

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