Tranched Fillet with Prosciutto and Herbs

Cut the fillet mignon into three equal slices each and then cut each slice into three equal strips

Group the meat into sets of three strips and wrap one end with twine, forming a 'cow's tail' shape

Fold the prosciutto slices in half lengthwise and interleave with herbs, alternating with the fillet

When finished, re-wrap with twine

Place the tranched fillets in an oil-greased baking dish and bake at 250°C for 20 minutes or until the meat is golden brown

Tip: Serve with mashed potatoes and red onion sauce

Check out recipes on Claudia's Cooking website