Saltimbocca

Ingredients

• Prosciutto 5 oz
• Veal Tenderloin 25 oz
• Sage 3 stalks
• Butter 5 oz
• Dry White Wine 10 fl oz
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Preheat the oven to 480°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.