INGREDIENTS:
- 2lbs beef tenderloin, cut into 8-10 medallions
- 1 bunch fresh sage leaves
- 8-10 slices pancetta
- 2 tablespoons ghee or extra virgin olive oil
- 1 cup red wine (any wine that you would drink)
- 6 tablespoons butter
- Salt and freshly ground black pepper to taste
- Chopped fresh Italian parsley for garnish
- Toothpicks
INSTRUCTIONS:
- On parchment paper or a cutting board, pound out each medallion to about ½ inch thick. Season each medallion with salt and pepper on both sides.
- Place a sage leaf on each medallion and then layer with a slice of pancetta. You can use a toothpick to secure the sage and pancetta to the beef or you can try placing them in the pan completely assembled.
- In a large skillet, add the two tablespoons of ghee or olive oil and heat over medium high heat. Once the ghee/oil is hot but not smoking, add the medallions to the pan, pancetta side down. You may need to pan sear in batches so that you don’t over crowd your skillet.
- Cook each medallion for about 2 minutes on each side or until the beef is done to your liking. Transfer the beef to a platter when done. Cover lightly with a piece of foil to keep warm.
- When all the beef has been cooked, turn the heat down to medium and add the red wine, scraping all the fond (brown bits) off the bottom of the pan. Whisk in the butter one tablespoon at a time and bring the sauce to a lively simmer. Let the sauce simmer until it’s been reduced by half. Season with salt and pepper to taste.
- Place the pan sauce on the bottom of a serving dish and then place the Beef Tenderloin Saltimbocca over the pan sauce. Garnish with chopped fresh Italian parsley and serve with Roasted fingerling potatoes or mashed potatoes and roasted or steamed seasonal vegetable.
Source: Karista's Kitchen
Share It To Your Friends!
Loading...
