Shelly's Recipe

STUFFED BEEF TENDERLOIN - Rosa di Parma

Category: Roasts/Tenderloin - Beef

1 (2 1/2- lb) beef tenderloin
1/4 cup extra virgin olive oil
4 cloves garlic, minced
Freshly ground black pepper
1 (3-oz) pkg sliced prosciutto
6 oz grated Parmigiana-Reggiano cheese
2 cups baby spinach leaves (about 4 oz)
1 tsp kosher salt and dried sage
1/4 tsp chopped dry rosemary leaves
1 tbsp butter
1/2 cup brandy
Rosemary sprigs
1/2 cup beef broth

Butterfly beef with a sharp, thin bladed knife, by cutting lengthwise down center of tenderloin; open like a book. Cover with parchment and pound until beef is about 1/4 inch thick.

Stir together olive oil and garlic. Brush beef with half of garlic oil. Sprinkle with pepper.

Arrange prosciutto over entire surface of beef. Top with Parmigiano-Reggiano and spinach leaves. Carefully roll meat lengthwise into a long slender roll. Using kitchen twine, tie to secure.

Mix together salt, sage and chopped rosemary and rub into surface of meat.

Combine remaining garlic oil and butter in a Dutch oven or deep skillet; place over medium heat. Add beef, turning to brown all sides. Add brandy and sprigs of rosemary to pan and allow brandy to reduce. Pour in beef broth. Continue to cook, turning and basting with pan juices about 30 minutes for rare (140F) or longer for desired doneness. Let stand 10 minutes. Remove twine and cut into slices. Serves 8