Post by JJ Judkins on Apr 27, 2011 8:47:03 GMT -6
* Exported from MasterCook *
Rosa di Parma (Filled Beef Tenderloin)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds beef tenderloin
1/4 cup olive oil
4 cloves garlic -- minced
black pepper -- coarsely ground
3 ounce prosciutto -- sliced
6 ounces parmesan cheese -- grated Parmigiano Reggiano cheese
2 cups spinach leaves -- baby spinach leaves (about 4 ounces)
1 teaspoon kosher salt
1 teaspoon dried sage
1 teaspoon rosemary -- fresh, chopped
1 tablespoon butter
1/2 cup brandy
Rosemary sprigs
1/2 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 ΒΌ-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.
Source:
"http://www.relish.com/recipes/rosa-di-parma-filled-beef-tenderloin/"
S(Internet Address):
""
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Per Serving (excluding unknown items): 634 Calories; 48g Fat (73.1% calories from fat); 38g Protein; 2g Carbohydrate; trace Dietary Fiber; 129mg Cholesterol; 1086mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 6 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Rosa di Parma (Filled Beef Tenderloin)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef tenderloin
1/4 cup olive oil
4 cloves garlic -- minced
black pepper -- coarsely ground
3 ounce prosciutto -- sliced
6 ounces parmesan cheese -- grated Parmigiano Reggiano cheese
2 cups spinach leaves -- baby spinach leaves (about 4 ounces)
1 teaspoon kosher salt
1 teaspoon dried sage
1 teaspoon rosemary -- fresh, chopped
1 tablespoon butter
1/2 cup brandy
Rosemary sprigs
1/2 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 ΒΌ-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.
Source:
"http://www.relish.com/recipes/rosa-di-parma-filled-beef-tenderloin/"
S(Internet Address):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 634 Calories; 48g Fat (73.1% calories from fat); 38g Protein; 2g Carbohydrate; trace Dietary Fiber; 129mg Cholesterol; 1086mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 6 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0