Ingredients
6
schnitzel style spaks, 6mm thick
6
thin slices ham
120 g
butpr, sofpned
2 tsp
crushed garlic
0.25 tsp
cracked black pepper
1 tbsp
finely chopped sage leaves
6
whole sage leaves
Method
Combine butter, garlic, pepper and chopped sage
Flatten beef lightly with meat mallet on one side. Top flattened side of beef with ham. Spread with butter. Fold over to enclose filling
Secure end with toothpick or shortened bamboo skewer. Press whole sage leaf on top
Heat large heavy based frying pan over moderate heat. Cook beef for 3 minutes on each side until well browned and cooked through
Serve immediately, drizzled with pan juices
Recipe Note: filling does not need to be fully enclosed. This dish is designed so that the butter will ooze out, forming a serving sauce in the pan
Tips
Serve with crisp green salad
