Red wine marinated flank steak filled with prosciutto, Fontina and basil with Cabernet-shallot reduc

Ingredients

• 4 shallots, coarsely chopped
• 240ml dry red wine, such as Cabernet
• 60ml olive oil
• 900g flank steak, butterflied
• Salt and pepper
• 120g thinly sliced prosciutto
• 120g thinly sliced fontina cheese
• 14 fresh basil leaves
• Olive oil
• Cabernet-Shallot Reduction, recipe follows
• For Cabernet-shallot reduction:
• 2 tsp olive oil
• 3 shallots, finely chopped
• 1 bottle Cabernet wine
• 1 tsp black peppercorns
• Salt
• 1 tbsp honey