Stunning beef for Christmas fare
This year, we have cooked with small and large groups and had a huge amount of fun and laughter. So, now Christmas is here, we’ve made time to review what has been one of our most requested and popular dishes. Because they look spectacular and are possible for most people to do, with a little time and care. So, to help you plan your Christmas food, we have included our most popular main course dish. This stunning wrapped eye fillet has been a hit with all size groups. Your friends and family will love it! You’ll be asked to do it again and again because it is SO good!
Eye Fillet beef wrapped in prosciutto
Fiona and Julian matched their superb Cabernet Merlot with this dish, or you can pair a fuller bodied Pinot with it as well.
Moores Hill Estate – www.mooreshill.com.au
It can be a bit daunting working out how to cook this cut of beef to perfection. If you are not confident, use a meat thermometer. The key thing to remember is don’t be afraid to use expensive cuts of meat. Even if you aren’t confident with cooking, it is easy to get a fantastic end result when you use a great product to start with. Follow some simple rules, and as a result, you will create a wonderful meal with ease.
The secret to perfect roasted cuts of any meat is to REST IT.
Take it off the barbecue and wrap it tightly in foil for at least 30 minutes. Plan your meal around having that resting time and you will be amazed at the difference it makes in the tenderness of the meat and the flavour. In other words, don’t rush to carve it straight off the heat!
It is wonderful served with a range of salads, or roast vegetables. Or our other most popular dish, crispy seasoned potatoes finished off in duck fat.
So…enjoy having a go with this recipe. It complements your Christmas turkey and ham beautifully and will please all ages with the wonderful flavour. And remember..if you are not sure how to tie the prosciutto onto the beef, there is always YouTube. There are many great video clips on how to get it perfect.
Eye Fillet beef wrapped in prosciutto
Ingredients
- 1.5 kg eye fillet
- 8-10 slices prosciutto
- Baker’s string
Instructions
- Trim the beef of any fat or sinew. Dont be too fussy because the tiny bits of fat help keep it moist in roasting.
- Lay the prosciutto out on a piece of baking paper, so that each piece overlaps the next by just a bit. You are making a ‘sheet’ of prosciutto which will wrap around the fillet. Make sure you lay them so that they will cover the whole fillet.
- Place the fillet on the edge closest to you, and, using the baking paper, roll it up to encase the beef. Press the prosciutto wrapping onto the beef as you go. This makes it easier to then tie with the baker’s string.
- Cut a very long piece of string. Beginning at one end tie a loop around the first piece of prosciutto. Keep taking the string along the length of the beef, tying at regular intervals around the whole roll.
- Heat the hot plate to medium hot. Place fillet on and cook one side for about 8 minutes, then turn a quarter and cook for another 8. Repeat for other 2 sides. The prosciutto should go a lovely dark caramelised colour. If you have a meat thermometer, then the middle should be about 68 degrees for it to be Medium.
- Wrap it tightly in foil and rest for 30 minutes. Slice into 10 slices and serve with salads, roast potatoes, or be decadent and have it in a sandwich!!
Notes