- 4 x 150g (5oz) Scotch Beef fillet or rib-eye steaks
- 1 tbsp olive oil
- 8 large fresh sage leaves
- 4 tsp freshly grated Parmesan cheese
- 4 slices Parma ham
- 200ml (7fl.oz.) white wine or beef stock
- Half x125g ball of buffalo mozzarella, cut into 4 slices
- 16 cherry tomatoes on the vine
- Freshly ground black pepper, to taste
- Place the steaks on a board, cover with a piece of cling film and beat with a rolling pin to approximately 2cm (3/4 inch) thick. Place 1 sage leaf on the centre of each steak together with 1 tsp Parmesan cheese; firmly press a slice of Parma ham on top.
- Preheat the grill to high. Heat the olive oil in a large frying pan and cook the steaks, ham side down for 1 minute, then turn over and cook for a further minute. Transfer to the grill pan together with the tomatoes.
- Chop the remaining sage leaves and add to the hot frying pan together with the wine or stock and simmer to reduce by half.
- Meanwhile top each steak with 1-2 slices of mozzarella cheese and grill until the cheese has melted, tinged golden. (The tomatoes will cook alongside). Serve the steaks and tomatoes on warmed plates with a drizzling of the sage pan juices.
Accompany with a green leaf salad and new potatoes.
For a Scottish twist on Saltimbocca replace the Parma ham with thin rashers of smoked back bacon and the mozzarella with grated mature cheddar cheese. Specially Selected Pork escalope is also an ideal alternative to Scotch fillet of beef.