Beef Tenderloin
Photo Credit: Chef Lorenzo Boni

Prosciutto di Parma Wrapped Beef Tenderloin with Balsamic Vinegar Sauce, Shaved Parmigiano and Grilled Veggies

The savory, buttery flavor of prosciutto di parma bolsters the beef in this classic Italian recipe.

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Beef Tenderloin

Prosciutto di Parma Wrapped Beef Tenderloin with Balsamic Vinegar Sauce, Shaved Parmigiano and Grilled Veggies

The savory, buttery flavor of prosciutto di parma bolsters the beef in this classic Italian recipe.
Course: Dinner
Keyword: bacon wrapped beef, barilla, beef tenderloin, christmas dinner
Author: Chef Lorenzo Boni

Ingredients

  • 10 pieces (2 oz each) beef tenderloin
  • 10 slices prosciutto di parma
  • 10 tablespoons balsamic vinegar Academia
  • 1/2 cup broth
  • 2 tablespoons butter
  • Salt and black pepper
  • Grilled veggies such as radicchio, zucchini, asparagus or anything seasonal
  • 1 cup shaved Parmigiano

Instructions

  • Season meat on both sides with salt and pepper.
  • Wrap each piece with a slice of prosciutto, secure with toothpicks.
  • Sear on both sides and continue cooking in the oven at 375 for 3 minutes or until medium rear.
  • Deglaze with vinegar and stock, let reduce to 1/3 of its original amount.
  • Thicken up the sauce with cold butter.
  • Serve medium, with sauce, shaved Parmigiano over the top and grilled veggies on the side.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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