BBQ beef fillet with sage and prosciutto

Try this smoky BBQ beef for a crowd-pleasing dish that you can prep in no time.

10

10m

Note: + 15 mins resting time

25m

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

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.

Dietary information

Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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.