| | BBQ beef fillet with sage and prosciutto
BBQ beef fillet with sage and prosciutto
BBQ beef fillet with sage and prosciutto 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  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.
  2. Cook beef on 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.
  3. Meanwhile, whisk the sour cream, mayonnaise, vinegar, horseradish, dill and remaining mustard in a bowl. Season.
  4. Arrange salad and beef on a serving platter. Season. Serve with the dressing.
Time for preparing:
25 min.


  • 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