Name: Prosciutto wrapped beef
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1.5 kilogram piece scotch fillet, trimmed; 2 tablespoon olive oil; 6 clove garlic, halved; 12 sage leaves, torn, plus extra leaves, to serve; 10 thin slices prosciutto; 2 white onions, cut into wedges; steamed baby carrots, to serve

Ingredients

1.5 kilogram piece scotch fillet, trimmed

2 tablespoon olive oil

6 clove garlic, halved

12 sage leaves, torn, plus extra leaves, to serve

10 thin slices prosciutto

2 white onions, cut into wedges

steamed baby carrots, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Weigh beef and calculate cooking time (see tips).

2.Rub half the oil over beef and season to taste. Using a small, sharp knife, make 12 small, evenly spaced cuts in beef. Stuff each cut with garlic and a sage leaf. Wrap prosciutto around beef, overlapping slices. Truss with kitchen string to secure.

3.Transfer beef to a rack in a baking dish. Season to taste and add flavourings of choice. Add water to baking dish (to create steam and prevent pan juices from burning; top up as required). Roast 20 minutes.

4.Add onions and remaining olive oil to pan. Roast further 30-40 minutes, or until cooked to taste.

5.Remove from oven; loosely cover with foil. Rest 10-20 minutes, to allow juices to redistribute. Slice across the grain. Serve sliced with roasted onions, carrots, and sage.

Allow 15-20 minutes per 500g of meat for rare.
Note

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Ingredients

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