Simply Beef and Lamb

Beef Saltimbocca Canapés

Serves: 4 Prep Time: 15 minutes Cook Time: 20 minutes

Delicious and impressive party nibbles. Flattened rump steaks rolled with parma ham, halloumi or mozzarella and sage.

Ingredients

  • 4 lean rib-eye or rump steaks
  • Salt and freshly milled pepper
  • 8 slices Parma ham
  • 8 slices Halloumi, Mozzarella or Provolone cheese
  • 8 small fresh sage leaves
  • 15ml/1tbsp olive oil

Method

  1. Place two steaks on a large chopping board lined with a large piece of cling film. Fold the cling film over the top of the steaks and flatten with a rolling pin or meat mallet. Repeat with the remaining steaks and season on both sides.
  2. Place two slices each of Parma ham and cheese with two sage leaves on top of each steak then roll up. Secure with either butcher’s string or cocktail sticks. Brush each roll on both sides with the oil.
  3. Preheat the oven to Gas mark 6, 200°C/400°F.
  4. Heat a large non-stick heatproof frying pan and cook the beef for 6-8 minutes, turning occasionally until brown on all sides. If using cocktail sticks remove after 5 minutes and continue to cook.
  5. Transfer the pan to the oven and cook for a further 6-8 minutes (for medium), turning once. Leave to rest for 2-3 minutes.
  6. Sliced into rounds and serve warm or cold as canapés.

Method

  1. Place two steaks on a large chopping board lined with a large piece of cling film. Fold the cling film over the top of the steaks and flatten with a rolling pin or meat mallet. Repeat with the remaining steaks and season on both sides.
  2. Place two slices each of Parma ham and cheese with two sage leaves on top of each steak then roll up. Secure with either butcher’s string or cocktail sticks. Brush each roll on both sides with the oil.
  3. Preheat the oven to Gas mark 6, 200°C/400°F.
  4. Heat a large non-stick heatproof frying pan and cook the beef for 6-8 minutes, turning occasionally until brown on all sides. If using cocktail sticks remove after 5 minutes and continue to cook.
  5. Transfer the pan to the oven and cook for a further 6-8 minutes (for medium), turning once. Leave to rest for 2-3 minutes.
  6. Sliced into rounds and serve warm or cold as canapés.