Prosciutto Wrapped Eye Fillet Steaks With Ale Jus And Yorkshire Puddings | Donna Hay

Ingredients

• 2 slices prosciutto, halved lengthways
• 2 tablespoons store-bought caramelised onion relish
• 2 x 200g centre-cut eye fillet steaks, trimmed and at room temperature
• extra virgin olive oil, for brushing
• 2 cloves garlic, crushed
• 1 tablespoon tomato paste
• ¼ cup (85g) store-bought caramelised onion relish
• 1 sprig rosemary
• 330ml dark ale
• 1 cup (250ml) beef consommé
• sea salt and cracked black pepper
• 2 eggs
• ⅔ cup (160ml) milk
• 1 tablespoon horseradish cream
• ½ cup (75g) plain (all-purpose) flour
• 40g ghee (see tip), melted