Six 4-ounce slices of trimmed beef tenderloin, pounded 1/8 inch thick
2 teaspoons minced sage
2 teaspoons minced rosemary
1 large garlic clove, minced
6 thin slices of prosciutto, trimmed (2 ounces)
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 cup dry red wine
1 cup water
2 tablespoons tomato paste
How to Make It
Preheat the oven to 375°. Lay the tenderloin slices on a work surface. In a small bowl, mix the sage with the rosemary and garlic and rub the mixture over the top of each slice. Cover with a slice of prosciutto and roll up the beef, tucking in the sides as you go. Tie the beef braciole with kitchen string and season with salt and pepper.
In a large ovenproof skillet, heat the olive oil. Brown the beef braciole over moderately high heat, about 4 minutes. Discard the olive oil. Add the wine to the skillet and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan. Whisk in the water and tomato paste and bring to a simmer. Transfer the skillet to the oven and braise the braciole for 15 minutes.
Transfer the braciole to a plate and cover with foil to keep warm. Simmer the braising liquid over moderately high heat until thickened and flavorful, about 12 minutes. Season the sauce with salt and pepper. Return the beef braciole and any juices to the skillet and simmer briefly to heat through. Transfer the braciole to plates and discard the strings. Pour the sauce on top and serve.
One Serving 318 calories, 15.4 gm total fat, 5.7 gm saturated fat.
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