Try this smoky BBQ beef for a crowd-pleasing dish that you can prep in no time.
Serves1010
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2 x 500g Coles Australian No Added Hormones Beef Eye Fillet
2 1/2 tbs Dijon mustard
12 sage leaves
12 prosciutto slices
1/2 cup (120g) sour cream
1/2 cup (150g) mayonnaise
1 tbs white wine vinegar
2 tsp horseradish cream
2 tbs finely chopped dill
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on medium. Spread beef with 2 tbs of the mustard. Top with sage. Lay 3 prosciutto slices in a row, long sides overlapping slightly, on a clean work surface. Repeat with 3 more slices in another row, overlapping first row slightly to make a large rectangle. Place 1 piece of beef along 1 short side of the rectangle and roll up to enclose. Place on a baking tray. Repeat with remaining beef and prosciutto.
Step 2
Cook beef on barbecue grill for 2 mins each side or until golden brown and lightly charred. Transfer to a baking tray. Roast in covered barbecue using indirect heat for 15 mins for medium-rare or until cooked to your liking. Cover with foil. Set aside for 15 mins to rest. Thickly slice.
Step 3
Meanwhile, whisk the sour cream, mayonnaise, vinegar, horseradish, dill and remaining mustard in a bowl. Season.
Step 4
Arrange beef on a serving platter. Season. Serve with the dressing.
Prep time10 mins10 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2 x 500g Coles Australian No Added Hormones Beef Eye Fillet
2 1/2 tbs Dijon mustard
12 sage leaves
12 prosciutto slices
1/2 cup (120g) sour cream
1/2 cup (150g) mayonnaise
1 tbs white wine vinegar
2 tsp horseradish cream
2 tbs finely chopped dill
Description
Try this smoky BBQ beef for a crowd-pleasing dish that you can prep in no time.
Method
Step 1
Preheat a covered barbecue on medium. Spread beef with 2 tbs of the mustard. Top with sage. Lay 3 prosciutto slices in a row, long sides overlapping slightly, on a clean work surface. Repeat with 3 more slices in another row, overlapping first row slightly to make a large rectangle. Place 1 piece of beef along 1 short side of the rectangle and roll up to enclose. Place on a baking tray. Repeat with remaining beef and prosciutto.
Step 2
Cook beef on barbecue grill for 2 mins each side or until golden brown and lightly charred. Transfer to a baking tray. Roast in covered barbecue using indirect heat for 15 mins for medium-rare or until cooked to your liking. Cover with foil. Set aside for 15 mins to rest. Thickly slice.
Step 3
Meanwhile, whisk the sour cream, mayonnaise, vinegar, horseradish, dill and remaining mustard in a bowl. Season.
Step 4
Arrange beef on a serving platter. Season. Serve with the dressing.
