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Photo of Classic filet mignon by WW

Classic filet mignon

Total Time
40 min
20 min
20 min
It may look like your typical meat and veg dish, but the mildly salty prosciutto and red wine gravy makes this dish worth a try!


Prosciutto fat trimmed

64 g, (buy 80g)

Beef scotch fillet (rib eye), raw

480 g, (buy 600g)

Olive oil

1 tbs


500 g, cut into 3cm pieces


2 small, cut into 3cm pieces

Extra light sour cream

1 tbs

Red wine

125 ml, (half cup)

Beef stock

½ cup(s), (125ml)

Fresh thyme

1 tsp, coarsely chopped


  1. Preheat oven to 180°C or 160°C fan-forced. Wrap prosciutto around sides of beef. Secure with unwaxed white kitchen string or toothpicks. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook beef for 2 minutes each side or until browned. Transfer to a baking tray. Bake for 10 minutes or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before serving.
  2. Meanwhile, boil, steam or microwave potatoes and parsnips until tender. Drain. Mash potato and parsnip in a bowl with sour cream and remaining oil until smooth. Cover to keep warm.
  3. Add wine, stock and thyme to same frying pan used for beef and bring to the boil over medium-high heat. Reduce heat and simmer for 5 minutes or until reduced by one-third. Strain red wine mixture into a small jug. Season with salt and pepper. Serve beef with mash and red wine sauce.


SERVING SUGGESTION: Steamed asparagus or sugar snap peas.