Rosa di Parma (Filled Beef Tenderloin)

Rosa di Parma
Mark Boughton/styling by: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 40 mins

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.


2 1/2pounds beef tenderloin
1/4cup olive oil
4cloves garlic minced
Coarsely ground black pepper
1package (3-ounce) sliced prosciutto
6ounces grated Parmigiano Reggiano cheese
2cups baby spinach leaves (about 4 ounces)
1teaspoon kosher salt
1teaspoon dried sage
1teaspoon chopped fresh rosemary leaves
1tablespoon butter
1/2cup brandy
Rosemary sprigs
1/2cup beef broth


  1. 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 ¼-inch thick.
  2. Stir together olive oil and garlic. Brush beef with half the garlic oil. Sprinkle with pepper.
  3. 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.
  4. 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.
  5. 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.

Relish, April 2006

For a complete menu featuring Rosa di Parma, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes. 

Supper Club Collection


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 540
  • Fat 32g
  • Saturated Fat 12g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 13g
  • Cholesterol 150mg
  • Sodium 1010mg
  • Potassium 680mg
  • Carbohydrate 2g
  • Fiber 0g
  • Sugars 0g
  • Protein 51g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 8%
  • Calcium 25%
  • Iron 35%