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Prosciutto-wrapped beef with coriander salsa verde
Prosciutto-wrapped beef with coriander salsa verde
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Indulge in savory prosciutto-wrapped beef infused with briny capers and anchovies post-gift unwrapping.
Ingredients:
  • 12 (about 120g) prosciutto slices
  • 1.5kg piece beef scotch fillet
  • 250.00 ml chopped fresh coriander
  • 250.00 ml chopped fresh mint
  • 1 x 45g pkt anchovy fillets, drained, finely chopped
  • 2 x 75g btls Baby Capers in Rock Salt, rinsed well
  • 60ml (1/4 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 11.80 gm Dijon mustard
Instructions:
  • Preheat the oven to 200°C. For the coriander salsa verde, combine coriander, mint, and anchovy on a chopping board, finely chop. Transfer to a bowl, then add capers, oil, lemon juice, and mustard. Stir until well combined.
  • Lay the prosciutto slices slightly overlapping on a clean work surface. Spread a generous 3 tablespoons of the flavorful coriander salsa verde down the center of the prosciutto. Place the beef on top. Roll the prosciutto tightly around the beef and salsa for a deliciously savory package.
  • - Prepare the beef by placing it seam-side down in a roasting pan and covering it with foil. Roast for 1 hour. Then, uncover and roast for an additional 20 minutes for a medium doneness or until it reaches your preferred level of cooking. - Once done, transfer the beef to a plate while keeping the pan juices. Cover the beef with foil and let it rest for 10 minutes before serving.
  • Slice the beef thinly against the grain, arrange on a platter, and drizzle with pan juices. Serve with extra coriander salsa verde.

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