300g (10oz) eye-fillet
1 slice Parma prosciutto
1 bottle pepper sauce (ask your local deli)
1 field mushroom
Mixed fresh herbs
Preheat oven to 240C (465F)
Wrap prosciutto around the eye-fillet and secure with 1-2 toothpicks. Seal and panfry in hot oil until brown. Place in oven, without oil, until done to your liking.
While the fillet is cooking, warm the pepper sauce in a small pan. Toast the mushrooms, leek and carrot in a frying pan with mixed fresh herbs of your liking. Place vegetables on a plate, top with the eye fillet and pour over the pepper sauce.
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