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1
With a sharp knife make small incisions all over the fillet following the grain of the meat.
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2
Into each incision insert a sliver each of garlic and prosciutto fat with a few rosemary leaves and some salt and pepper.
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3
Now carefully wrap the fillet from end to end with the coppa slices slightly overlapping them and tie on proportionately with string keeping the string turns close together.
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4
You may not use all the coppa in that case cut the remainder into slivers.
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5
In a saucepan just large sufficient to hold the fillet heat the oil and butter and gently brown the wrapped fillet on all sides.
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6
Remove and set aside.
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7
Add in the onion and coppa and gently fry till the onion has become light brown.
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8
Now return the fiilet to the pan and add in sufficient wine to come halfway up the sides of the fillet.
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9
Bring to the boil reduce the heat and cover with a piece of moistened greaseproof paper and put on the lid slightly askew.
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10
Simmer gently for 20-30 min
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11
Test the meat by pressing the fillet if it gives gently to your touch it will be rare.
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12
Remove from the pan.
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13
The sauce should be quite dense; if too thin reduce over a fierce heat.
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14
Check for seasoning.
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15
Untie the string slice the fillet and spoon over the juices.
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16
Serve with wet polenta (qv).
