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Rosa di Parma (Parma-style Rolled Tenderloin Roast)

di Academia Barilla

Rosa di Parma (Parma-style Rolled Tenderloin Roast)
PREPARATION TIME
45 minutes

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Emilia Romagna




Ingredients for 4 people


1 ¼ pound beef tenderloin
1 ¾ ounces shaved Parmigiano Reggiano
6 slices Prosciutto di Parma
3 cloves garlic
1 sprig rosemary
3 ¼ cups Lambrusco
1 cup Marsala
½ cup heavy cream
½ cup olive oil
2 tablespoons butter
salt and pepper to taste



Preparation 25 minutes preparation + 20 minutes cooking
1. Butterfly the beef tenderloin by slicing lengthwise almost all the way through and laying it open like a book

2. Pound with a meat tenderizer

3. Season with salt and pepper

4. Cover the inside of the tenderloin with paper-thin slices of Prosciutto di Parma and shaved Parmigiano Reggiano

5. Roll up the roast and tie with kitchen twine or netting so it does not open during cooking

6. Melt butter in extra virgin olive oil in a pan over medium heat

7. Add chopped garlic and rosemary and lightly brown

8. Add the tenderloin and brown well on all sides

9. Add Lambrusco and Marsala and simmer for 20 minutes

10. Remove the tenderloin from the pan

11. Raise the heat and deglaze the pan with cream

12. Reduce the sauce for a few minutes until slightly thickened

13. Season with salt and pepper to taste

14. Untie the tenderloin, slice and cover with sauce before serving

15. Cover the inside of the tenderloin with paper-thin slices of Prosciutto di Parma and shaved Parmigiano Reggiano

16. Roll up the roast and tie with kitchen twine or netting so it does not open during cooking

17. Melt butter in extra virgin olive oil in a pan over medium heat

18. Add chopped garlic and rosemary and lightly brown

19. Add the tenderloin and brown well on all sides

20. Add Lambrusco and Marsala and simmer for 20 minutes

21. Remove the tenderloin from the pan

22. Raise the heat and deglaze the pan with cream

23. Reduce the sauce for a few minutes until slightly thickened

24. Season with salt and pepper to taste

25. Untie the tenderloin, slice and cover with sauce before serving