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

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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.

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