Prosciutto Wrapped Beef Fillet with Pesto

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Have you ever cooked a whole beef eye fillet? If you have you will understand what little effort it takes to produce a sumptuous meal. For those who haven’t this prosciutto wrapped beef fillet with pesto will convert you. Just make sure you buy ethically sourced meat!

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It was hard not to eat some of this before wrapping the fillet!

Prosciutto Wrapped Beef Fillet with Pesto
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Cook time: 
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Serves: 6-8
 
Ingredients
  • 14 slices of prosciutto (about 120 gm)
  • 1 jar of pesto (I used a complementary jar of Roza’s Dairy Free Pesto)
  • ½ cup raw cashews, chopped finely
  • 1.5 kg piece of beef eye fillet
  • Fresh basil to serve
Instructions
  1. Preheat the oven to 200°C. Preheat oven to 200°C. Place 7 prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle. Repeat with the remaining prosciutto slices, slightly overlapping, at the long side of the first rectangle.
  2. Mix the cashews and pesto together in a small bowl. Spread the pesto mix over the beef. Place the beef, dip-side down, on the prosciutto. Roll up to enclose the beef. Place the beef, seam-side down, in a roasting pan. Roast for 45 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest. Top with basil.

Note: the original recipe can be found on www.taste.com.au and used Wattle Valley Baby Spinach with Cashew and Parmesan Chunky Dip

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Prosciutto wrapped pesto beef fillet (in my rush to serve I forgot the basil garnish!)

The Pesto used in this recipe was given free of charge by Roza’s Gourmet Sauces.

 

Roza’s Dairy Free Pesto)

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