Name: Prosciutto steak with roast tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 kilogram roma or cherry tomatoes, halved; 1/4 cup olive oil; 2 tablespoon balsamic vinegar; 2 tablespoon shredded tarragon leaves; 4 scotch fillet steaks, trimmed; 4 slices prosciutto; 40 gram butter, cut into 4; 4 cup mushrooms, trimmed; mashed potatoes and green beans to serve

Prosciutto steak with roast tomatoes

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

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Ingredients

1 kilogram roma or cherry tomatoes, halved

1/4 cup olive oil

2 tablespoon balsamic vinegar

2 tablespoon shredded tarragon leaves

4 scotch fillet steaks, trimmed

4 slices prosciutto

40 gram butter, cut into 4

4 cup mushrooms, trimmed

mashed potatoes and green beans to serve

Method

1.Preheat oven to moderate, 180°C.

2.Arrange tomatoes out-side up in a single layer in a baking pan. Drizzle with oil and vinegar. Scatter with tarragon to taste.

3.Bake for 40-45 minutes, or until the tomatoes begin to collapse.

4.Meanwhile, wrap each steak with a piece of prosciutto, securing with a toothpick. Preheat a char-grill pan or barbecue plate on high.

5.Place a cube of butter on each cup mushroom. Cook steaks and mushrooms for 3-4 minutes each side, or until cooked to taste.

6.Serve with mashed potatoes and green beans.

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