Salty fat, doing exactly what fillet needs
Eye fillet has one weakness — it's the leanest cut on the beast — and butchers worked out the fix generations ago: wrap it in something fatty and let the wrap do the basting. Prosciutto is the elegant version of that old trick. As the band crisps around each medallion, its salty fat renders into the meat, and a quick butter-and-sage baste at the end brings the whole thing together. Two medallions, one pan, thirty-five minutes — and a plate that looks like far more work than it was.
Ingredients
- 2 Your Farmer grass-fed eye fillet medallions (about 140g each)
- Freshly cracked black pepper, plus a small pinch of salt
- 4 slices prosciutto
- 6 fresh sage leaves
- 1 tbsp olive oil
- 25g butter
- 2 cloves garlic, bruised
- Steamed greens and crispy potatoes, to serve
Instructions
Heat the oven to 180°C. Pat the medallions dry and season all over with pepper and just a pinch of salt — the prosciutto brings plenty.
2 eye fillet medallionsblack pepperLay 2 prosciutto slices slightly overlapping, sit 2 sage leaves in the middle, and wrap the band snugly around the side of a medallion. Secure with a toothpick and repeat with the second.
4 slices prosciutto4 sage leavesHeat the oil in a heavy ovenproof pan over medium-high heat until shimmering. Sear the flat sides of the medallions for 3 minutes each.
1 tbsp olive oilTip the medallions onto their sides and roll them for 1–2 minutes to crisp the prosciutto band all the way around.
Add the butter, garlic and remaining sage to the pan, tilt it, and spoon the foaming butter over the steaks for a minute.
25g butter2 cloves garlic2 sage leavesSlide the pan into the oven for 4–5 minutes for medium-rare (52–54°C in the centre).
Rest the medallions loosely under foil for 5 minutes, then remove the toothpicks.
Serve with steamed greens and crispy potatoes, the sage butter from the pan spooned over the top.
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The Old Fix for a Lean Cut
The eye fillet is the tenderloin — a slender muscle tucked under the backbone that never does a day's work, which is why it's the most tender cut in the pack. The trade-off is fat: there's barely any, so there's nothing in reserve if you overshoot the cooking. That's why the rules never change — hot pan, short cook, proper rest, and never a slow cook. Wrapping the medallion is the time-honoured insurance policy. Butchers call the fat-wrapping idea barding, and prosciutto is its best modern form: the band crisps, its fat renders into the sides of the steak as it cooks, and the salt seasons the meat from the outside in. Your Farmer® fillet arrives as two 140g medallions — exactly one band of prosciutto each — and if you want the deeper why behind hot-and-fast cooking on grass-fed cuts, our guide to cooking grass-fed beef lays it all out.
Swaps and Variations
No prosciutto? Thin streaky bacon works — give the rolling step an extra minute or two, because bacon is thicker and needs longer to crisp. Pancetta, unrolled, sits somewhere between the two. Rosemary can stand in for the sage, and a smear of Dijon under the wrap adds a quiet extra layer. If you'd rather stay on the barbecue, cook the medallions over direct heat with the hood down and the same timings apply — just watch the band, because dripping fat can flare. And the same wrap trick dresses up a scotch fillet beautifully, though it hardly needs the help.
Storage and Leftovers
Raw medallions keep two to three days in the coldest part of the fridge — wrap them in the prosciutto the night before if it helps get dinner moving, they'll hold happily. If yours arrived frozen, thaw overnight in the fridge, never on the bench. Cooked fillet doesn't reward reheating — the medium-rare centre you worked for turns grey — so eat it the night you cook it, and slice anything left cold and thin over a lunch salad with a squeeze of lemon. The twin pack turns up in the Pack A rotation of our beef subscription, and when there's surplus, the eye fillet twin pack is available on its own.
Frequently asked questions
How do I stop the prosciutto unwrapping in the pan?
Do I need an ovenproof pan?
Why season with so little salt?
Can I cook them straight from the fridge?
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Eye fillet has one weakness — it's the leanest cut on the beast — and butchers worked out the fix generations ago: wrap it in something fatty and let the wrap do the basting. Prosciutto is the elegant version of that old trick. As the band crisps around each medallion, its salty fat renders into the meat, and a quick butter-and-sage baste at the end brings the whole thing together. Two medallions, one pan, thirty-five minutes — and a plate that looks like far more work than it was.
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Sirloin, Sugar Snap and Sesame Stir-Fry
Sirloin Steak Salad with Honey-Mustard Dressing