Serves: 10
Preparation time: 60 minutes
Cooking time: 5 minutes
Ingredients
- 40 x 50g capretto topside or round paillards
- salt and white pepper to taste
- 40g prosciutto, chopped
- 30g fresh sage, chopped
- 30g fresh rosemary, chopped
- 60ml rosemary oil
- 900ml red wine sauce
- 900g delmonico potatoes
- 900g spring onions, roasted
- chopped parsley to garnish
Method
- Prepare capretto: Combine finely chopped prosciutto, fresh herbs and mix with the oil. Season capretto with mixture and stand for an hour.
- Sauté the capretto for 2 minutes until medium rare.
- To serve: Arrange delmonico potatoes, spring onions, capretto and red wine sauce.
- Garnish with a little sauté prosciutto, sage and rosemary herbs.
