Rosa di Parma

I guarantee that this dish will be the star of your dinner party. It is always spectacular and even if it seems complicated, it is relatively easy to put together. I have done this many times and it always turns out fantastic.

The ends of the roast will be slightly more cooked than the middle, so everybody will be happy.

This is a Biba Caggiano recipe.

Stuffed beef tenderloin roast

Ingredients:

1 fillet of beef, about 1.5 kg, whole and butterflied by yourself or your butcher
2 tablespoons fresh rosemary, finely chopped
1 clove of garlic, finely chopped
2 tablespoons olive oil, plus more for cooking
100 g prosciutto, sliced very thin
1/4 cup Parmigiano-Reggiano, grated
1/2 cup dry Marsala
1/2 cup dry red wine
1/2 cup low sodium chicken broth
1/3 cup heavy cream
salt and pepper to taste

Method:

Set the oven to 400 F.

1. Lay the meat with the cut side up in front of you. Season lightly with salt, more generously with pepper.
2. Mix the rosemary, garlic and olive oil in a small bowl. Take one tablespoon of this mixture and rub it on the cut side of the roast.
3. Layer the prosciutto on top, slightly overlapping.
4. Sprinkle the parmesan over the prosciutto.
5. Working from the side of the roast, roll it back to its original form and tie it securely with kitchen twine.
6. Season with salt and pepper and rub the rest of the rosemary mixture all over. The roast can be prepared up to this point and kept in the refrigerator for a few hours. Take it out of the refrigerator about one hour before you are ready to cook it.
7. On medium-high heat, sear the meat in olive oil on all sides until brown, about 7 minutes. Add the Marsala, wine and chicken broth and bring to a boil. Transfer to the oven and cook, uncovered, for about 25 minutes for medium. Check with a meat thermometer if it is done. I take it out when it reaches 130 F and it is perfect every time.
8. Let the meat rest while you prepare the sauce. Take it out of the pot and cover loosely with foil.
9. Finish the sauce: on medium-high heat, reduce the liquid until it has a thick consistency then add the cream. Cook another one or two minutes and correct seasonings. Remove the string from the roast and divide in equal portions. Serve with a bit of sauce and the accompaniment of your choice. Mashed potatoes usually work well. Frenched green beans were also delightful with it.

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