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.


Serves 3-4

  • 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


  1.  Preheat oven to 220 degrees celsius
  2. 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). 
  3. Place coppa on grease proof paper, whilst making sure they overlap each other to create a blanket to wrap around the fillet. 
  4. Place the fillet in the centre of the coppa blanket. 
  5. Lift the top of the coppa blanket and bring it over the fillet, continue rolling until the whole fillet is covered. 
  6. Using some butcher's twine, gently tie the wrapped eye fillet to secure it. 
  7. Turn on the pot and throw in a knob of butter and oil.
  8. Let the butter melt, then gently place the fillet into the pot. Throw in the sprigs of rosemary and 4 cloves of sliced garlic.
  9. Throw in chopped cherry tomatoes. 
  10. Pour in Chianti, turning the eye fillet over to allow each side to colour. 
  11. Place in oven and cook for 20-30 mins (rare/medium) or to how you prefer your steak. 
  12. Remove from oven and allow to rest for 5-10 minutes.
  13. Slice and serve, pouring the juices over the top.