Saltimbocca
⏳ Time
15 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
A classic Roman dish whose name translates to 'jump in the mouth': tenderloin wrapped with sage, rolled in prosciutto, and pan-fried.
Ingredients
- Prosciutto - 3.5 oz
- Veal Tenderloin - 24.7 oz
- Sage - 3 stalks
- Butter - 2.8 oz
- Dry White Wine - 8 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 482°F. Tenderize the fillet pieces to a thickness of about one centimeter. Season with salt and pepper.
Step 2
Wrap each cutlet with slices of prosciutto. If the pieces are quite large, you can cut them in half for easier handling. Place a few sage leaves on each one.
Step 3
In a deep skillet with a thick bottom, melt 3 tablespoons of butter until it starts to bubble.
Step 4
Sear the meat with the sage side down until golden brown.
Step 5
Gently flip over and cook for another minute.
Step 6
Place the meat in the oven for five minutes.
Step 7
Meanwhile, pour wine into the skillet where the tenderloin was cooked. Let it simmer over high heat until the volume of the wine is reduced by one-third.
Step 8
Keep stirring vigorously for a little longer to thicken the sauce with 1 tablespoon of butter.
Step 9
Remove the meat from the oven and let it rest for a few minutes.
Step 10
Serve drizzled with sauce.
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