4 x 150 g (5 oz) 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
200 ml (7 fl.oz.) white wine or beef stock
Half x125 g ball of buffalo mozzarella, cut into 4 slices
16 cherry tomatoes on the vine
Freshly ground black pepper, to taste
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.