Beef Tenderloin “Rosa Di Parma” recipes
Ingredients
- 1 4 to 5-pound whole beef fillet, trimmed
- 6-8 thin slices prosciutto
- 2 cups freshly grated Parmigiano-Reggiano
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 tablespoons minced garlic
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
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