Rosa di Parma (Filled Beef Tenderloin)
Having company? Try this indulgent stuffed beef tenderloin for special occasions.
We added spinach to this traditional Italian dish, which is served in Italy for special occasions. Served with its pan juices, it pairs perfectly with potatoes. Proscuitto is a seasoned salt-cured ham served very thinly sliced. Although it has a distinct flavor, you can use any thinly sliced ham in its place.
- 2½ lb Beef Tenderloin
- ¼ cup Olive Oil
- 4 Garlic Cloves
- 1 tsp Black Pepper, Freshly Ground
- 3 oz Prosciutto Sliced
- 6 oz Parmigiano Reggiano Cheese
- 4 oz Baby Spinach
- 1 tsp Kosher Salt
- 1 tsp Dried Sage
- 1 tsp Chopped Rosemary
- 1 T Butter
- ½ cup Brandy
- 3 Rosemary Sprigs
- ½ cup Beef Broth
- Butterfly beef with a sharp, thin bladed knife, by cutting lengthwise down center of tenderloin; open like a book. Cover with parchment and pound until beef is about Â¼-inch thick.
- Stir together olive oil and garlic. Brush beef with half the garlic oil. Sprinkle with pepper.
- Arrange prosciutto over entire surface of beef. Top with cheese and spinach leaves. Carefully roll meat lengthwise into a long slender roll. Using kitchen twine, tie to secure.
- Mix together salt, sage and chopped rosemary and rub into surface of meat. Combine remaining garlic oil and butter in a Dutch oven or deep skillet; place over medium heat. Add beef, turning to brown all sides.
- Add brandy and sprigs of rosemary to pan and allow brandy to reduce. Pour in beef broth. Continue to cook, turning and basting with pan juices about 30 minutes for rare (140F) or longer for desired doneness. Let stand 10 minutes. Remove twine and slice.