Prosciutto-wrapped beef with coriander salsa verde

Ingredients (serves 10)

• 12 (about 120g) slices prosciutto
• 1.5kg piece beef scotch fillet

• Coriander salsa verde

• 1 cup chopped fresh coriander
• 1 cup chopped fresh mint
• 1 x 45g pkt anchovy fillets, drained, finely chopped
• 2 x 75g btls Sandhurst Baby Capers in Rock Salt, rinsed well
• 60ml (1/4 cup) extra virgin olive oil
• 60ml (1/4 cup) fresh lemon juice
• 2 tsp Dijon mustard

Method

1. Preheat oven to 200°C. To make the coriander salsa verde, place the coriander, mint and anchovy on a chopping board. Finely chop to combine. Transfer to a bowl. Add the capers, oil, lemon juice and mustard, and stir until well combined.
2. Arrange the prosciutto, slightly overlapping, on a clean work surface. Spread 3 tablespoons of the coriander salsa verde along the centre of the prosciutto. Top with the beef. Roll up the prosciutto to enclose the beef and coriander salsa verde.
3. Place beef, seam-side down, in a roasting pan. Cover with foil. Roast for 1 hour. Uncover and roast for 20 minutes for medium or until cooked to your liking. Transfer to a plate, reserving pan juices. Cover the beef with foil. Set aside for 10 minutes to rest.
4. Thinly slice the beef across the grain. Place the beef slices on a serving platter and drizzle over the reserved pan juices. Serve with the remaining coriander salsa verde.

Notes

• Time plan tip: Prepare this recipe to the end of step 2 up to 4 hours ahead. Cover remaining salsa verde with plastic wrap and store in the fridge. Store beef, covered, on a plate in the fridge. Continue from step 3, 1 1/2 hours before serving.

Source

Good Taste – December 2007, Page 53
Recipe by Michelle Southan

Nutritional information

This information is per serve.