Ingredients

• 6 (about 200g each and 2.5cm thick) veal fillet steaks
• 6 (about 100g) thin slices prosciutto, cut in half crossways
• 3 fresh bocconcini, halved
• 2 teaspoons olive oil
• 3 bunches asparagus, ends trimmed diagonally
• 1 teaspoon butter

marsala sauce

• 40g (2 tablespoons) unsalted butter
• 2 garlic cloves, crushed
• 1 tablespoon plain flour
• 375ml (1 1/2 cups) Massel beef stock
• 1 tablespoon marsala
• 1 tablespoon finely chopped fresh continental parsley
• Salt & freshly ground black pepper

Method

• Step 1 Preheat oven to 220°C.
• Step 2 Use a small sharp knife to cut into the side of each veal steak to create a pocket (without cutting all the way through). Place 2 pieces of prosciutto and a piece of bocconcini in the pocket. Use unwaxed white kitchen string to loosely tie each steak to secure.
• Step 3 Heat a non-stick frying pan over medium-high heat. Add oil and cook half the steaks for 1 minute each side or until seared. Place on a baking tray. Repeat with remaining steaks. Transfer to preheated oven and cook for 7 minutes for medium or until cooked to your liking. Remove from oven and cover loosely with foil. Set aside for 5 minutes to rest.
• Step 4 Meanwhile, to make the marsala sauce, melt the butter in a medium non-stick frying pan over medium-high heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the flour and use a whisk to stir until combined. Gradually whisk in the stock and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly. Add the marsala and parsley. Taste and season with salt and pepper.
• Step 5 Cook asparagus in salted boiling water for 3 minutes or until bright green and tender crisp (see microwave tip). Transfer to a bowl. Add butter and toss to coat. Taste and season with salt and pepper.
• Step 6 To serve, remove string from the veal and place on serving plates with the asparagus. Drizzle with marsala sauce.