Eye fillet wrapped in prosciutto with chimichurri
- 1kg piece of Beef Eye Fillet,
- ½ cup Meat emporium chimichurri
- 1 tablespoon olive oil
- 10 slices prosciutto
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.
Heat oil in a large frypan over medium heat and cook beef on all sides until browned.
Using a large piece of cling wrap, place prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle.
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.
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.