When I asked my boyfriend what he wanted for dinner last night, “meat” was all that came out of his mouth. I can appreciate that- a man needing his meat- and I don’t make a ton of it. So that’s what I did… I made the man some meat. I had prosciutto in the fridge, and remembered this awesome dish I’d made a while back with beef bites and a mustard dipping sauce. I think that recipe was from Sunny Anderson, so using what I could recall in my mind, I came up with this. So this is a recipe from her, adapted by me… it’s not the prettiest thing in the world- in fact, it’s pretty damn ugly really, but it tastes good, and that’s what matters!! So ignore its sausagey appearance and enjoy… it’s really easy and really tasty.
Serves 2 people
INGREDIENTS
For the sauce…
1 tsp whole grain Dijon mustard
2 tbsp milke, cream, or coconut milk
2 tbsp olive oil
2 tbsp ghee
1/2 cup chicken stock
2 scallions, chopped
small handful parsley, chopped
For the meat…
1 lb sirloin (I used petite top sirloin)
5 pieces prosciutto, approx.
pepper, to taste
*No salt is needed in this recipe since the prosciutto adds enough salty flare on its own
DIRECTIONS
Get the meat out… mine happened to be a perfect width!
(the same as prosciutto)
Cut into about 1 inch pieces- so they’re about 2×1
(it’s easiest when the width is about equal to width of prosciutto)
Pepper generously on all sides (no salt needed)
Place one piece of meat on a slice of prosciutto (at end)
Tightly roll until the prosciutto has completely wrapped around beef ONE time
(don’t wrap more then once- will be too salty and prosciutto won’t get crispy)
Where the prosciutto meets, cut with a (serrated) knife
Place another piece of meat on the remaining prosciutto half and roll up
Continue process with each piece of beef until they are all wrapped
You will need 1 tbsp of olive and 1 tbsp ghee (or butter) on hand…
Place oil & ghee in a large pan over medium heat
Place wrapped beef pieces in pan, seam-side down (to seal)
Cook for about 2 minutes, until golden
Repeat on each side, for a total of about 8-10 minutes of cooking for medium-rare
(I know this seems like a lot, but it turns out!)
Remove from pan and let sit for about 5 minutes before serving
Keep oils/drippings in pan (for sauce)!!
Meanwhile, prepare sauce…
Finely chop shallot
While you’re at it, chop up parsley and green onions to have ready
Put shallots in pan with oil/drippings (still over med. heat)
Let cook for a few minutes (stirring often), until lightly browned
Add chicken broth and stir (to deglaze/remove everything on pan bottom)
Stir in mustard and half & half
Let cook for a few minutes, until smooth and creamy
Add scallions at last minute (alternatively, you can sprinkle over dish at end)
Serve a few beef pieces on a plate, drizzle with sauce, and top with parsley
Great served with rice & asparagus!!
