Trim the beef of any fat or sinew. Dont be too fussy because the tiny bits of fat help keep it moist in roasting.

Lay the prosciutto out on a piece of baking paper, so that each piece overlaps the next by just a bit. You are making a ‘sheet’ of prosciutto which will wrap around the fillet. Make sure you lay them so that they will cover the whole fillet.

Place the fillet on the edge closest to you, and, using the baking paper, roll it up to encase the beef. Press the prosciutto wrapping onto the beef as you go. This makes it easier to then tie with the baker’s string.

Cut a very long piece of string. Beginning at one end tie a loop around the first piece of prosciutto. Keep taking the string along the length of the beef, tying at regular intervals around the whole roll.

Heat the hot plate to medium hot. Place fillet on and cook one side for about 8 minutes, then turn a quarter and cook for another 8. Repeat for other 2 sides. The prosciutto should go a lovely dark caramelised colour. If you have a meat thermometer, then the middle should be about 68 degrees for it to be Medium.

Wrap it tightly in foil and rest for 30 minutes. Slice into 10 slices and serve with salads, roast potatoes, or be decadent and have it in a sandwich!!