Roast beef eye fillet
Recipe by Julie Le Clerc
1.5-2 kg beef eye fillet, trimmed, at room temperature
Sea salt and freshly ground black pepper
Fresh basil leaves, to serve
Preheat the oven to 200ºC. Place prosciutto slices on a work surface, arranging them side-by-side and slightly overlapping, to create a rectangle the same length as the beef fillet.
Dry the beef with paper towels, then season all over with salt and pepper. Spread the pesto over the top and sides of the beef. Place the beef, spread-side down, onto the prosciutto. Roll up to enclose thebeef in prosciutto, then place, seam-side down, in a roasting pan. Drizzle with a little oil.
Roast for 10-15 minutes per 500gm for mediumrare, or longer, according to your preference. Remove from the oven when cooked to desired degree, place on a plate and set aside in a warm place to rest for 20-30 minutes, loosely covered with foil. Once rested, slice across the grain for optimum tenderness. Serve, garnished with basil, alongside a.
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