Ingredients

• 1 1/2 tablespoons Dijon mustard
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh thyme
• 1.5kg piece beef fillet
• 6 slices prosciutto
• 150ml red wine
• 500ml (2 cups) Massel beef stock
• 2 cinnamon sticks
• 6 cloves, lightly bashed
• 1/4 teaspoon ground allspice
• 2 strips orange rind
• 2 tablespoons brown sugar
• 25g butter, chopped

Method

• Step 1 Preheat oven to 200C/180C fan forced. Place the mustard, garlic and thyme in a bowl. Season and stir to make a paste. Rub generously all over the beef fillet. Wrap the prosciutto slices around the beef to completely cover and tie with kitchen string to secure.
• Step 2 Heat a frying pan over high heat. Add the beef and cook, turning, for 5 minutes or until browned. Pour the wine and half of the stock into a roasting pan. Add the cinnamon sticks, cloves, allspice and orange rind. Season. Place the beef on a wire rack and sit over the stock in the roasting pan. Cover loosely with foil and roast for 30-35 minutes for medium-rare or until cooked to your liking. Transfer the beef to a platter and wrap loosely in foil. Set aside to rest.
• Step 3 Pour the pan juices through a fine sieve into a small saucepan over medium heat. Add the sugar and remaining stock. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 10 minutes or until reduced by half. Add any resting meat juices to the pan. Reduce heat to low and gradually whisk in the butter, a little at a time, until sauce is glossy and thickens slightly. Carve the beef and serve with the gravy.