Fillet Di Coppa
Fillet di Coppa is an original recipe from Pacino’s, one of the Rockhampton region’s favourite Italian restaurants. Using no more than eight ingredients, this recipe is a simple way to cook eye fillet beef into a traditional Italian dish.
- 1kg eye fillet (trimmed)
- 300g coppa, finely sliced (can purchase from deli)
- 1 whole bulb of garlic, sliced
- 2 sprigs of rosemary
- 1 1/2 gls of Chianti
- 250g good quality cherry tomatoes
- knob of butter
- swirl of olive oil
- Preheat oven to 220 degrees celsius
- Pierce the eye fillet with a sharp pairing knife to create slits wide enough to place sliced garlic and sprigs of rosemary (10 slits over the whole meat).
- Place coppa on grease proof paper, whilst making sure they overlap each other to create a blanket to wrap around the fillet.
- Place the fillet in the centre of the coppa blanket.
- Lift the top of the coppa blanket and bring it over the fillet, continue rolling until the whole fillet is covered.
- Using some butcher's twine, gently tie the wrapped eye fillet to secure it.
- Turn on the pot and throw in a knob of butter and oil.
- Let the butter melt, then gently place the fillet into the pot. Throw in the sprigs of rosemary and 4 cloves of sliced garlic.
- Throw in chopped cherry tomatoes.
- Pour in Chianti, turning the eye fillet over to allow each side to colour.
- Place in oven and cook for 20-30 mins (rare/medium) or to how you prefer your steak.
- Remove from oven and allow to rest for 5-10 minutes.
- Slice and serve, pouring the juices over the top.