Nature’s Fresh eye fillet saltimbocca toast with kale chips, cheesy polenta & garlic-tomato skillet

20 mins
1½ hrs
  • 1.6kg piece Nature’s Fresh beef eye fillet, trimmed
  • sea salt flakes and freshly-ground black pepper
  • 1 bunch sage leaves
  • 16 fine slices prosciutto
  • ¼ cup extra virgin olive oil
  • 1 bunch Tuscan kale leaves, trimmed
  • 1 cup polenta
  • 1L chicken stock
  • 2 cup milk
  • 100g Asiago, grated
  • 50g taleggio, grated
  • 4 eschalots, finely sliced
  • 8 cloves garlic, sliced
  • 4 sprigs rosemary, chopped
  • 2 cup mixed heirloom tomatoes, chopped
  • finely grated zest or 2 oranges
  • ½ bunch marjoram leaves
  • Preheat oven to 190°C. Season the beef with salt and pepper, then wrap in sage and prosciutto. Tie securely with lengths of kitchen string. Drizzle with 2 Tbsp extra virgin olive oil, then arrange on a rack over a roasting pan. Bake for 1 hour, until the beef is 62°C when tested with a probe thermometer. Rest for 10 minutes.
  • Meanwhile, toss the kale with 1 Tbsp extra virgin olive oil, arrange on a lined oven tray, season with salt, then bake for 30 minutes, until crisp. Combine the polenta, stock and milk in a medium saucepan and bring gently to a simmer for 10 minutes.
  • Sauté the eschalots, garlic and rosemary in the remaining oil, then add the tomatoes, zest and marjoram. Cook for 5 minutes, until softened. Season with salt and pepper. Carve the beef and serve with polenta, kale chips and tomatoes.