- 8 slices coppa
- 4 portions free-range beef fillet, about 100g each
- Olive oil
- 250 g whole green beans, trimmed and blanched
- 250 g cooked, small potatoes, sliced
- Balsamic vinegar
- Milled salt and black pepper
Place a slice of coppa on each side of the steak. Pan-fry in a minimum of oil on a medium-high heat until browned and crisp but still rare inside.
Meanwhile, mix the beans and potatoes with olive oil and seasoning.
Spread out on a grill pan. Tuck in some rosemary.
Slide under a hot grill until starting to catch. Moisten with a little more olive oil and a squirt of balsamic vinegar.
Spoon the warm beans and potatoes onto large plates.
Add the steaks and serve immediately, with a green salad on the side.
Use pancetta instead of coppa if you like, or wrap in ribbons of rindless streaky bacon, two per steak will do. Coppa and pancetta are both Italian cured meats; for coppa, pork neck and shoulder are used; pancetta is made with pork belly.