700g beef mince
1 egg, lightly beaten
½ bunch sage, leaves picked, chopped
1 white onion, very finely diced
2 cloves garlic, crushed
1½ Tbsp Worcestershire sauce
2 Tbsp tomato paste
1 Tbsp Hungarian paprika
1 cup multigrain breadcrumbs
Sea-salt flakes and freshly ground black pepper, to season
16 thin slices prosciutto
2 Tbsp vegetable oil
750ml beef stock
2 Tbsp unsalted butter
1 Tbsp plain flour
100ml pure cream
2 Tbsp redcurrant jelly
1 Tbsp blue cheese, crumbled
Steamed broccolini, to serve
Preheat oven to 180°C. Line an oven tray with baking paper.
Put mince, egg, sage, onion and garlic in a large bowl. Use your hands to combine, kneading until mixture is sticky and holds its shape. Add Worcestershire sauce, tomato paste, paprika and breadcrumbs, mixing until well combined. Season, then divide into 8 even portions and shape each into a ball.
Wrap each rissole ball in 2 slices of prosciutto, then flatten slightly.
Heat oil in a large frying pan over a medium heat. Cook rissoles for 2 minutes each side or until browned, but not cooked through. Transfer to prepared oven tray and bake for 10 minutes or until cooked through.
Meanwhile, add stock to same frying pan and bring to the boil. Simmer for 8 minutes or until liquid is reduced by half. Heat butter and flour in a medium saucepan over a medium heat until butter has melted and mixture is crumbly. Slowly add stock, whisking constantly until well combined. Simmer for 2 minutes, then whisk in cream, redcurrant jelly and blue cheese and season. Serve rissoles with redcurrant gravy and steamed broccolini.