Prosciutto-wrapped mustard beef with crushed potatoes
Please log in to save or rate. Serves: 4Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
Total cost: $30.80 / $7.70 per serve
(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
- 2 bunches asparagus, trimmed
- 275g baby truss tomatoes
- 165g sachet reduced-salt traditional gravy
Nutritional information (per serve)
Instructions
Step 1 Put potatoes in a large saucepan, cover with cold water and bring to the boil. Cook potatoes, uncovered, for 10 minutes, or until just tender; drain well. Crush potatoes lightly with a potato masher.
Step 2 Meanwhile, brush Dijon mustard around edges of fillet steaks, then wrap 2 pieces of prosciutto around steak edges, securing overlapping prosciutto to beef with a toothpick.
Step 3 Oil the grill plate and hotplate of a barbecue; heat to medium–high. 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 done to your liking; leave to rest. Cook asparagus and tomatoes on hotplate for 5 minutes, or until tender and lightly charred.
Step 4 Make gravy according to sachet instructions. Remove all toothpicks from cooked steaks; discard. Serve prosciutto-wrapped mustard beef with a small jug of gravy, crushed potatoes, asparagus and tomatoes.
Variations
For extra kick, use English mustard instead of Dijon.
HFG tip
Why it’s healthy
We’ve turned classic steak and chips into a wholesome family meal, in three smart steps:
- We swapped streaky bacon for paper-thin prosciutto to maximise flavour and slash fat.
- We ditched fried chips for crisp, twice-cooked crushed spuds to cut unwanted kilojoules.
- We tossed the limp side salad and replaced it with the extra fibre of chargrilled vegetables.
Three top tips for a better barbecue
- Make sure the grill plate is hot before adding food. If you can hold your palm 6cm above the hotplate for 3-4 seconds, it's ready. If you can't, it's too hot. And if you can last any longer, it's too cold.
- Don't overcrowd a grill, as this lowers the temperature, causing the meat to stew in its juice.
- Resist turning meat too often. Turn only once when you see it release the juices.
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