Prosciutto-wrapped mustard beef with crushed potatoes
(at time of publication)
- 700g new potatoes
- 4 x 125g beef fillet steaks, trimmed
- 1 tablespoon Dijon mustard
- 4 slices prosciutto, halved lengthways (to make 8 pieces)
- spray oil
- 2 bunches asparagus, trimmed
- 500g baby truss tomatoes
- store-bought traditional gravy mix (to make 1 cup)
1 Put potatoes in a large saucepan, cover with cold water and bring to the boil. Cook, uncovered, for 10 minutes, or until just tender. Drain well. Crush potatoes lightly with a potato masher.
2 Meanwhile, brush mustard around edges of steaks, then wrap 2 pieces of prosciutto around steak edges, securing the overlap with a toothpick.
3 Spray the grill plate and hotplate of a barbecue with oil and heat to a medium-high heat. Cook crushed potatoes on hotplate, turning, for 10 minutes, or until crisp and golden. At the same time, cook steaks on grill plate for 2-3 minutes per side or until cooked to your liking. Rest. Cook asparagus and tomatoes on hotplate for 5 minutes or until tender and lightly charred.
4 Make gravy according to sachet instructions. Remove all toothpicks from cooked steaks and discard. Serve prosciutto-wrapped mustard beef with a small jug of gravy, crushed potatoes, asparagus and tomatoes.
- Compare labels and choose a lower-sodium gravy mix.
- For extra kick, use English mustard instead of Dijon.
- Make it gluten free: Check mustard, gravy mix and prosciutto are gluten free.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 6g
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