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Yield: 6 servings
12 prosciutto slices
12 sage leaves
2 lbs beef tenderloin, divided into 6 portions
pinch ground white pepper
2 tablespoons olive oil
Preheat oven to 400 degrees F (200 degrees C). Place 2 sage leaves on top of 2 slices of prosciutto slices. Fold in half to make a long thin strip. Pace 1 portion of beef on its side and roll the prosciutto/sage strip around the beef to form a collar. Repeat with remaining prosciutto and beef medallions. Sprinkle medallions with pepper and saute in olive oil in an oven proof pan over moderate heat. Cook for 3 minutes and turn the medallions over. Place the pan in the oven and cook for another 6 minutes or until done to your preference. Sprinkle with Parmesan cheese and top with parsley.