ANGUS RESERVE FILET MIGNON

Serves
4
Prep (Mins)
10
Cook (Mins)
30
Difficulty
Medium
Ingredients.
  • 4 x 180g Angus Reserve fillet steaks
  • 1½ tsp celery salt
  • 8 slices prosciutto
  • 1 bunch sage leaves
  • 1½ Tbsp extra virgin olive oil
  • 4 bunches asparagus
  • sea salt flakes and freshly-ground black pepper
  • mashed potatoes, roasted mushrooms and peppercorn sauce, to serve
Method.
  • Preheat oven to 200°C. Season the steaks with celery salt and rub well. Arrange pairs of prosciutto overlapping end on end, then scatter with sage leaves. Place a steak on the near edge of each, then roll up securely.
  • Drizzle the steaks with half the oil, then cook on a hot ribbed griddle, turning regularly until browned. Transfer to a roasting pan and bake for 15 minutes, until medium-rare.
  • Toss the asparagus in the remaining oil and season generously with salt and pepper, then cook on the griddle for 3 minutes, turning several times. Carve the steaks and serve with the asparagus, mashed potatoes, mushrooms and peppercorn sauce.
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“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
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