40 minutes

beef fillet, 31,7 oz
Parma ham, 6 large slices
Parmigiano Reggiano cheese flakes, 4,2 oz
rosemary, 2 sprigs
garlic, 2 cloves
salt and pepper
extra virgin olive oil
melted butter
Lambrusco, 5 fl. oz
Marsala, 1,7 fl. oz


Butterfly the fillet. Use a tenderiser to soften the fillet and then season with salt and pepper. Lay the slices of ham
on top, leaving 1cm free at the edge of the meat. Cover the ham with Parmigiano Reggiano shavings (truffle if you like). Roll up the meat and wrap it firmly with kitchen
twine. Season it with salt and pepper. In a frying pan, heat oil, clarified
butter, fresh rosemary and the garlic cloves. Sear the roll on all sides over high heat,
turning often to get a nice golden colour. Simmer it with Lambrusco and Marsala,
remove garlic and rosemary and continue cooking (uncovered) for 25 – 30 minutes. Remove the fillet from the pan, preserving the cooking juices, which will be used as a sauce when serving the meat. Remove the twine from the fillet and cut it into pieces. Heat the cooking juices till they get thicker and serve with the pieces of fillet.

Thanks to: Food Emilia