Preheat oven to 160ºC. Coat beef with sun-dried tomato pesto and wrap evenly with prosciutto slices. Tie with string or secure with metal skewers.Place the beef on a rack in a roasting dish. Roast for 30 minutes for rare, 40 minutes for medium and 45 minutes for well done. For ease and accuracy use a meat thermometer.Remove beef from oven, loosely cover with foil and rest for 15 minutes. Remove string and slice beef.Serve with roast potatoes and steamed asparagus.Recipe reprinted with permission of Chalmar Beef. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.