Step 1

Preheat oven to 180C. Combine the egg, breadcrumbs and parmesan in a bowl. Season. Combine the parsley and garlic in a separate bowl.

Step 2

Cut the beef lengthways into 4 slices. Use a meat mallet or a rolling pin to pound each piece until 8mm-1cm thick. Place 2 pieces of beef, slightly overlapping, to create a rectangle on a clean chopping board. Season with pepper. Spread parsley mixture over beef. Place half the egg mixture along 1 short end of the beef, 5cm from the edge, and shape into a log. Roll up the beef to enclose filling. Repeat with remaining beef, parsley mixture and egg mixture.

Step 3

Wrap a prosciutto slice around each end of 1 beef roll to enclose filling. Use skewers to secure. Place 6 prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle. Place the beef roll on the prosciutto. Roll up to enclose beef. Place seam-side down and tie with kitchen string at 5cm intervals to secure. Repeat with the remaining prosciutto and beef roll.

Step 4

Heat a large heavy-based roasting pan over medium-high heat. Cook the beef, turning, for 5-6 minutes or until browned. Transfer to a plate. Add the celery, onion and carrot and stir for 3 minutes or until soft. Place the beef on top of the vegetables. Pour stock around beef. Cover tightly with foil. Roast for 15 minutes. Uncover and roast for 10-15 minutes for medium or until cooked to your liking. Transfer the beef to a plate and cover with foil. Rest for 10 minutes.

Step 5

Strain vegetable mixture through a fine sieve into a jug, using the back of a spoon to press the vegetables to extract flavour. Discard vegetables. Heat roasting pan over medium-high heat. Add wine. Cook for 2 minutes or until reduced by half. Stir in reserved pan juices. Bring to boil. Reduce heat to medium-low. Simmer for 4 minutes or until sauce reduces by half and thickens. Season with pepper.

Step 6

Slice beef. Serve with the sauce.