• 12 (about 120g) slices prosciutto
  • 1.5kg piece beef scotch fillet
  • Coriander salsa verde
  • 1 cup chopped fresh coriander
  • 1 cup chopped fresh mint
  • 1 x 45g pkt anchovy fillets, drained, finely chopped
  • 2 x 75g btls Sandhurst Baby Capers in Rock Salt, rinsed well
  • 60ml (1/4 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tsp Dijon mustard
  • Preheat oven to 200°C. To make the coriander salsa verde, place the coriander, mint and anchovy on a chopping board. Finely chop to combine. Transfer to a bowl. Add the capers, oil, lemon juice and mustard, and stir until well combined.
  • Arrange the prosciutto, slightly overlapping, on a clean work surface. Spread 3 tablespoons of the coriander salsa verde along the centre of the prosciutto. Top with the beef. Roll up the prosciutto to enclose the beef and coriander salsa verde.
  • Place beef, seam-side down, in a roasting pan. Cover with foil. Roast for 1 hour. Uncover and roast for 20 minutes for medium or until cooked to your liking. Transfer to a plate, reserving pan juices. Cover the beef with foil. Set aside for 10 minutes to rest.
  • Thinly slice the beef across the grain. Place the beef slices on a serving platter and drizzle over the reserved pan juices. Serve with the remaining coriander salsa verde.
  • Protein Dietary Fibre 37.00g 1.00g Fat Total Energy 15.00g 1185kJ Fat Saturated Sodium 4.50g – Carbohydrate Total Cholesterol 1.50g – Carbohydrate Sugars -