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Eye fillet wrapped in prosciutto with chimichurri

Eye fillet wrapped in prosciutto with chimichurri

 Serves 4-6


  • 1kg piece of Beef Eye Fillet,
  • ½  cup Meat emporium chimichurri
  • 1 tablespoon olive oil
  • 10 slices prosciutto


Step 1

Pour half the chimichurri sauce over the beef and massage all over, place into the fridge to marinate for 2 hours.

Preheat the oven to 200°C.

Step 2

Heat oil in a large frypan over medium heat and cook beef on all sides until browned.

Step 3

Using a large piece of cling wrap, place prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle.

Step 4

Place the beef onto the prosciutto slices, roll up to enclose the beef and place back into the fridge for 1 hour to hold its shape. 

Step 5

Remove beef from the fridge and discard cling wrap, place the beef, seam-side down, into a lined roasting pan. roast for 30 minutes for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest.

To serve, slice the beef and drizzle with remaining chimichurri and enjoy.