Ingredients
1.2kg beef eye fillet
Sea-salt flakes and freshly-ground black pepper, to season
1 bunch sage leaves
16 slices prosciutto
¼ bunch extra virgin olive oil
12 slices burger cheese
1 cup thinly-sliced gherkins
2 avocadoes, mashed
4 cloves garlic, minced
12 brioche buns, split, toasted
2 cups kaleslaw
½ cup mayonnaise
½ cup smoky barbecue sauce
1 Tbsp Sriracha
Method
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Season the beef generously with salt and pepper, then top with sage leaves. Lay out the prosciutto slices in an overlapping pattern to make a square that is as long as the beef. Place the beef on the neat edge, then roll up. Secure with kitchen string. Rub with extra virgin olive oil, then cook on moderate barbecue plate, turning often for 20 minutes, until medium rare.
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Carve the beef into 12 slices, then top each slice with a piece of cheese and gherkins. Cook on barbecue plate for 3 minutes, until the cheese melts. Mix the avocado and garlic, season with salt, then spread on the brioche buns. Put kaleslaw on the bases. Mix the mayonnaise, barbecue sauce and Sriracha
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Place a beef slice on top of each brioche bun base, drizzle with sauce, then put the lids on. Serve.
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