Stuffed roast beef fillet

Preheat the oven to 180 °C.
Cut a slit down the side of the fillet and create an opening for
the stuffing.
Heat the butter and olive oil in a frying pan and fry the mushrooms until soft.
Mix in the sun-dried tomatoes and buchu leaves.
Stuff into the fillet (if there is stuffing left over, scatter it in the roasting pan).
Bring the ends of the fillet together and wrap tightly with Parma ham.
Heat the olive oil in a large pan and sear the meat on all sides until browned and well sealed.
Place in a roasting pan together with wild rosemary, garlic and Pinotage on and around the meat. Roast for about 30 minutes.
Remove from the oven and leave to stand for five minutes. Serve with mashed parsnips.