Julie’s recipe for this beef eye fillet is easy to assemble and incredibly flavoursome. Our Sabato sweet pepper pesto and sliced prosciutto delightfully complement the meatiness of the beef, making it an impressive dish to please your family and friends.

Serves 10

150-180g Sliced prosciutto
1.5-2 kg beef eye fillet, trimmed, at room temperature
Añana spring salt
 and freshly ground black pepper
120g Sabato sweet pepper pesto  
Extra virgin olive oil (EVO)
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 the beef in prosciutto, then place, seam-side down, in a roasting pan. Drizzle with a little EVO. Roast for 10-15 minutes per 500gm for medium rare, 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 red rice salad.

Recipe by Julie Le Clerc



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