Serves 4
Ingredients
4 x 100g Thin Beef Steaks
8 slices prosciutto
2 tbsp fresh rosemary
½ cup Hanks Caramelised Onion
3 large potatoes, peeled, thinly sliced
2 bunches Dutch carrots, peeled and green tops removed
METHOD:
Method
Preheat the oven to 180C and line a large baking tray with baking paper. Lay the thinly slices of potato on the tray and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 20-30 minutes until golden and crispy.
Mean while bring a large saucepan of water to the boil and add the Dutch carrots. Simmer until the carrots are tender. Set aside.
Heat a frypan over high and add 1 tbsp of oil, wrap 2 slices of prosciutto around each steak and place into the pan and cook for 1 minute before flipping and repeating on the other side. Cook longer if the steaks are thicker than 1 cm. Remove from the pan and let sit for 2 minutes.
Layer steaks onto a plate or platter and top with 2 tbsp of Hanks Caramelised Onion. Serve with crispy potato slices, steamed dutch carrots.
