8 slices (EACH 1/2 inch/1 cm thick) Beef Tenderloin Grilling Steak (about ¾ lb/375 g TOTAL) 16 paper thin slices prosciutto 16 fresh sage leaves 2 balls buffalo mozzarella, cut into 8 chunks 8 toothpicks 1 to 2 tbsp (15 to 30 mL) unsalted butter ¼ cup (60 mL) extra virgin olive oil, divided (approx) 1 lemon, cut in half 1 cup (250 mL) marsala

1. Pound beef slices with flat side of meat mallet until about ¼ inch (5 mm) thick. 2. Place 2 slices prosciutto on cutting board, top with 2 sage leaves and one piece of beef. Place a piece of mozzarella in the centre of beef. Roll up, jelly-roll style, enclosing the mozzarella in the centre of the roll. Secure with a toothpick. Repeat to make 8 rolls. 3. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp (15 mL) each butter and oil, heating and swirling until butter is melted. Add meat bundles, in batches as necessary to avoid crowding pan, and cook, turning, for about 8 minutes until browned on all sides, mozzarella is melted and beef is cooked to medium-rare or medium doneness, as desired. Transfer to a plate. Repeat with remaining meat, adding more butter and oil to skillet between batches. 4. Return skillet to medium heat. Squeeze lemon juice into skillet (without pits). Pour in marsala and bring to a simmer, stirring and scraping up brown bits stuck to pan. Remove from heat. 5. Remove toothpicks from meat bundles. Arrange on serving plates and pour pan sauce over top. Drizzle with additional olive oil to taste.

Saltimbocca Bistecca alla Romana

Ingredients

Directions

Cuts Used in This Recipe

Tenderloin Grilling Steak