Name: Prosciutto pepper beef
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 kilogram scotch fillet; 1 tablespoon olive oil; 1 tablespoon cracked black pepper; 3 sprigs thyme, chopped; 1 lemon, finely grated zest; 8 slices prosciutto; 1/2 cup red wine; roast potatoes and grain mustard to serve

Prosciutto pepper beef

Serves 6

Prep

10M

Cook

40M

Total

50M

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Ingredients

1 kilogram scotch fillet

1 tablespoon olive oil

1 tablespoon cracked black pepper

3 sprigs thyme, chopped

1 lemon, finely grated zest

8 slices prosciutto

1/2 cup red wine

roast potatoes and grain mustard to serve

Method

1.Preheat oven to moderate, 180°C. Weigh beef and calculate cooking time (allow 15-20 minutes per 500g for rare).

2.Rub beef with oil. Cover with combined pepper, thyme and zest, pressing firmly.

3.Wrap the prosciutto around the beef, slightly overlapping.

4.Place beef in a baking dish, with the ends of the prosciutto underneath the fillet. Pour red wine over meat.

5.Bake for 35-40 minutes, until cooked to taste. Rest, covered, for 5-10 minutes.

6.Serve beef sliced with roast potatoes, gain mustard and other vegetables of choice.

For perfect roast potatoes, preheat oven to hot, 200°C. Parboil 8 peeled and chunked potatoes. Drain well and shake lightly to rough the outside. Heat 1/2 cup olive oil in a roasting pan in the oven for 5 minutes. Add potatoes. Bake for 35-40 minutes, turning once. Drain on paper towel.
Note

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Ingredients

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