| Servings | serves |
Ingredients
- 1.5 kg Beef Scotch Fillet Steak
- Salt and Pepper
- 2 cloves Garlic Cloves peeled, quartered lengthways
- 1/2 bunch Sage Leaves picked
- 12 slices Prosciutto
- 2 tablespoons Extra Virgin Olive Oil
Ingredients
| |
Instructions
- Preheat oven to 200ºC. Season beef with salt and pepper. Using the tip of a small, sharp knife, make 8 incisions about 2cm deep around the beef. Push a sliver of garlic into each cut.
- Lay prosciutto slices overlapping side by side on a chopping board lined with baking paper. Arrange sage leaves over the top. Put beef at one side and roll to wrap in prosciutto. Tie with butcher's twine to secure, drizzle with oil and put in a large roasting pan.
- Roast, turning often, for 1 hour or until prosciutto is well-browned and meat is cooked to medium. Use a meat thermometer to check the internal temperature and cook for a few more minutes, if needed, to achieve the desired temperature. Rest meat in a warm place, loosely covered with foil, for 5 minutes before removing twine and carving. Serve.
Share this Recipe