- Preheat oven to 200C/400F/gas mark 6. Bring a pan of water up to the boil and add your potatoes. Cook until they fall off an inserted knife. Drain and add to a roasting tray along with the oil, chopped garlic, herbs and salt.
- Place in the oven and toss every 20 minutes.
- For the stuffing, add the butter and shallots to a medium-heat pan and cook for one minute, then add the garlic and mushrooms. Increase the heat to high and add the brandy. Burn off the alcohol, either gently for a couple of minutes or as a flambé.
- Leave to cool for about 10 minutes. Fit the large chopping blade to the large work bowl of the Easy Prep Pro and pour in the mixture, along with the bread and cheese. Attach the cover and blitz on LOW until you have a rough texture. Be sure not to over-process.
- Add a small amount of oil to a medium-heat frying pan and sear the beef for a few minutes until it is lightly brown all over, then cool.
- Cut straight down the centre of the fillet long ways, and cut 3/4 the way through then fold open like a book, ready to put the stuffing inside.
- Gently lay the stuffing mix in the centre, making a sausage shape. Fold the top flap of the tenderloin back over and make sure the two edges are pushed together, sealing in the contents.
- On a chopping board, lay out the parma ham one slice at a time, gently overlapping each one to form a large A4-size area. Massage it with olive oil and horseradish, then lay the rosemary to run the entire length of the parma ham. Lay the beef fillet at the end of the parma and gently roll backwards to coat the whole fillet with the ham and rosemary.
- Tightly wrap in foil to maintain the shape and place on a baking tray.
- The beef can now go into the oven. Increase the temperature to 220C/450F/gas mark 8. Cook for 18 minutes, then take off the foil to crisp up the parma ham. Cook for a further 8-10 minutes for medium rare.
- While the beef and potatoes are roasting, start prepping the Yorkshire puddings. Add the flour, milk and eggs to the large bowl of the Easy Prep Pro and mix on HIGH until smooth.
- I like to use muffin tins for my yorkies as they get a bigger rise, so add 1/2 cm oil to each one of your muffin tins and put in the oven to get hot. Make sure the oil is really hot before adding the mixture to the trays. Take out the beef to rest, transfer the roast potatoes to the bottom of the oven and add the yorkie tins to cook, usually for around 15 minutes.
- Add the beef stock to a pan and sprinkle with flour while bringing to the boil (this will create a thicker gravy). Add a splash of red wine and a sprig of rosemary for extra flavour.
- Add your kale to the large bowl of the Cuisinart Easy Prep Pro and roughly chop using the PULSE button.
- In a separate lidded pan, add the kale and water and cook for 4 minutes, then add the honey and butter and cook for a further minute.
Serve the kale as a small circular mound with the steak laid on top, showing the stuffing and crispy ham layers.