Fillet of beef wrapped in coppa di Parma with Swiss chard and polenta

Preparation method

1. For the beef, using a small sharp knife, make several incisions all over the fillet following the grain of the meat. Insert a sliver each of bacon fat, garlic and rosemary leaves. (Reserve the rosemary stalks.) Season with salt and freshly ground black pepper.

2. Wrap the ham around the beef to enclose completely and secure with kitchen string.

3. Heat the olive oil in a large flameproof casserole and fry the beef until browned on all sides. Remove the beef from the casserole.

4. Fry the celery and onions in the pan for five minutes, or until softened. Stir in the thyme, bay and rosemary stalks. Pour in the wine, and when bubbling return the beef to the pan.

5. Reduce the heat to a simmer and then cover with a sheet of dampened greaseproof paper and a tight-fitting lid. Cook for 20-30 minutes, or until the beef is tender. Lift out the beef, transfer to a warm plate and leave to rest in warm place.

6. Strain the cooking juices into a clean pan and cook until the volume of liquid has reduced by half. Taste and season with salt and pepper, to taste. Stir in a knob of butter and keep hot.

7. Meanwhile, for the polenta, cook the polenta in a pan of boiling water as directed on the packet. Add a knob of butter and season well with salt and pepper, to taste.

8. For the Swiss chard, strip the leaves from their stalks and blanch in a saucepan of boiling salted water for 2-3 minutes. Drain well.

9. Heat one tablespoon of olive oil in a frying pan, add the garlic and chilli and cook for 1-2 minutes. Add the chard and stir fry quickly for another minute or two.

10. To serve, thickly slice the beef. Spoon the polenta into warmed shallow bowls and serve the chard on top and the beef to one side. Pour the sauce over and around.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4