Name: Prosciutto-wrapped beef fillet with tarragon butter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 1
Ingredients: 120g butter, softened; 40.00 ml finely chopped tarragon; 40.00 ml baby salted capers, rinsed, chopped; 2 anchovy fillets, drained, finely chopped; 23.40 gm Dijon mustard; 1 garlic clove, crushed; 9.20 gm olive oil; 8 slices prosciutto; 4 (about 200g each) beef fillet steaks

Prosciutto-wrapped beef fillet with tarragon butter

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Prep Time:
60 minutes

Cook Time:
10 minutes

Total Time:
70 minutes

Ingredients:

120g butter, softened
40.00 ml finely chopped tarragon
40.00 ml baby salted capers, rinsed, chopped
2 anchovy fillets, drained, finely chopped
23.40 gm Dijon mustard
1 garlic clove, crushed
9.20 gm olive oil
8 slices prosciutto
4 (about 200g each) beef fillet steaks

Instructions:

Mix together the butter, tarragon, capers, anchovy, mustard, and garlic in a small bowl. Season with salt and pepper. Shape the mixture into a 12cm-long log on a piece of parchment paper. Roll it to cover and then wrap it in foil. Chill in the freezer for 45 minutes until firm.
Wrap each fillet with prosciutto slices and season with pepper. Heat oil in a large frying pan over medium-high heat. Add steaks and cook for 2-3 minutes on each side until cooked to your liking. Transfer to a plate, cover with foil, and let rest for 5 minutes before serving.
Slice the tarragon butter into 2cm pieces. Top each steak on serving plates with a slice of butter and serve right away.

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