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Serrano Ham-Wrapped Beef Tenderloin recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›The Kitchen Restaurant›Serrano Ham-wrapped Beef Tenderloin Recipe

Serrano Ham-wrapped Beef Tenderloin Recipe

Inspired by The Kitchen Restaurant

Time1h 30m

Serves4

Smoked Summer Chanterelles, Tortilla Espanola, Paprika Butter and Sauce Romesco. Wrapped in Serrano ham and served with a nutty sauce.

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Ingredients

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Beef Tenderloin

2.2 lb (1 kg) beef tenderloin

7.05 oz (200 g) Serrano ham

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Smoked Summer Chanterelles

8.82 oz (250 g) summer chanterelle mushrooms

2 tbs Butter

1 tsp Smoked paprika

Tortilla Espanola

2 medium Potatoes

1 medium Onion

4 tbs olive oil

1 tsp Celtic sea salt

Paprika Butter

3 1/2 oz (100 g) Butter

1 tsp Smoked paprika

1 clove Garlic, minced

Sauce Romesco

7.05 oz (200 g) Roasted red peppers

1 3/4 oz (50 g) almonds

1 clove Garlic, minced

3 tbs olive oil

1 tbs red wine vinegar

1 tsp Celtic sea salt

Method

Preparing the Beef Tenderloin

1

Wrap the Tenderloin

Preheat the oven to 200°C (400°F). Season the beef tenderloin with salt and black pepper. Then, wrap the tenderloin with Serrano ham slices tightly.

2

Sear the Beef

In a hot skillet with olive oil, sear the wrapped tenderloin on all sides until golden brown. Transfer to the oven and roast for about 20 minutes or until desired doneness.

Cooking the Smoked Summer Chanterelles

3

Sauté the Chanterelles

In a skillet, melt butter over medium heat. Add summer chanterelles and sauté until they are tender. Stir in smoked paprika and cook for another minute.

Making the Tortilla Espanola

4

Prepare the Tortilla

Peel and slice the potatoes and onion. Heat olive oil in a frying pan and add the potatoes and onion. Cook until soft. Beat the eggs in a bowl, season with salt, and pour over the potatoes. Cook until set, then flip to cook the other side.

Making the Paprika Butter

5

Prepare the Butter

In a bowl, mix softened butter with smoked paprika and minced garlic until well combined. Set aside.

Making the Sauce Romesco

6

Blend the Sauce

In a blender, combine roasted red peppers, almonds, minced garlic, olive oil, red wine vinegar, and salt. Blend until smooth.