Prosciutto Steak

I am a big fan of a damn delicious Beef Wellington but sometimes I can't commit myself to all the effort involved in rustling one up (for some serious Beef Wellington porn check out @chefcalum and @holborndiningroom on Instagram... they look AMAZING).

This dish was my answer to something luxurious and delicious but a whole lot quicker and easier. I am going to play around with different ideas for this dish but as a first time result this made a perfect Sunday date night dinner. Accompany with crispy-on-the-outside and creamy-on-the-inside roast potatoes, vegetables and a bottle of red wine.

Serves Two

Prep Time: 20 minutes / Glass of red wine

Cook Time: 15 minutes

Ingredients:

• Two fillet steaks
• 6 slices of prosciutto
• 1 tablespoon of dijon mustard
• 2 sprigs of rosemary - stems removed and finely chopped
• Sea salt and pepper
• 50g of salted butter - cubed
• 1 tablespoon/handful of breadcrumbs

Method:

Preheat oven to 200C.

Place a cast iron skillet on high heat and add a glug of vegetable oil (enough to cover the bottom of the pan). Heat until super duper hot.

Sear the steaks. Lay them down away from you to avoid splashing yourself with hot oil. Don't move them around once they are down. Remember from the Garlic Butter Chicken Legs recipe, the meat will tell you when its ready to flip. If its stuck, it sticks! You only need to sear the steaks at this point so as soon as they are done, flip them over. Add two knobs of butter to the pan and once they have melted into the juices, spoon it all over the steaks. You want a good deep colour all over on every side. Once all sides are beautifully seared, remove the steaks from the pan to rest. Take the pan off the heat but don't let it wander too far as you will be using it again and we don't want all those juices to go to waste.

In a bowl mix together the Dijon mustard and the finely chopped rosemary.

Use three pieces of prosciutto for each steak. Lay the three pieces out flat, slightly overlapping. Spread half the mustard and rosemary mixture over the prosciutto, leaving about half an inch around the edges to avoid overspill. Sprinkle half the breadcrumbs over the top.

Lighten season the steaks with sea salt and pepper. Place a steak in the middle of the prosciutto and then wrap it up tightly. Place it back in the skillet with the join on the underneath. Repeat with the other steak and the remaining prosciutto, mustard mix and breadcrumbs.

Add the rest of the butter knobs around the pan and pop the whole thing in the heated oven. I roasted mine for about 15 minutes and they were perfectly medium rare. Once you take them out the oven let them rest for a minimum of five minutes before carving and serving.

This steak recipe is perfect for when you need something a little more special than just steak and chips but you want to spend more time drinking wine than over the oven. Let me know if you would like my roast potato recipe to pair with this dish. These babies are lovely and crisp on the outside but like creamy mash potato on the inside! I hope you try this recipe soon and if you do let me know how it goes. For now, tuck in your napkin and enjoy!

Love, Rachael x