Show-Stopping Beef

Rosa di Parma is our culinary show-stopper. Italians save it for special occasions, but we think having friends around the dinner table is reason enough to make it. Rosa di Parma is basically a beef tenderloin that’s been butterflied, flattened and stuffed with Parmigiano-Reggiano cheese, prosciutto di Parma and herbs. For company, we add baby spinach leaves. The assembling takes some time but can be done ahead. It’s a forgiving recipe; if the filling is fairly evenly distributed, the beef will arrive at the table looking fabulous, and every serving will have some of each ingredient.

Because parties have lives of their own, try to be as flexible as possible about the cooking. Either guests will be late or drinks will go on longer than expected, and you can’t very well ask people to chug-a-lug because the meat thermometer is approaching 140 degrees. Once the cooking is underway, Rosa di Parma takes less than 45 minutes on the stove plus a few minutes to sit. This means it can be timed to coincide with the party and allow you to get on with the rest of the menu. If the game plan is working, everything will come together like clockwork, and you can sit at the table and have a good time. Add a green salad and some mashed potatoes gussied up with sour cream or some roasted potatoes, and let the party begin.

by Jean Kressy

Relish the American Table is a weekly column that appears in newspapers across the country.

Rosa di Parma (Filled Beef Tenderloin)

Mark Boughton

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We added spinach to this traditional dish, which is served in Italy for special occasions. Served with its pan juices, it pairs perfectly with potatoes. Proscuitto (Italian for “ham”) 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.

Ingredients

1 (2 1/2-pound) beef tenderloin
¼ cup extra virgin olive oil
4 cloves garlic, minced
Freshly ground black pepper
1 (3-ounce) package sliced proscuitto
6 ounces grated Parmigiana-Reggiano cheese
2 cups baby spinach leaves (about 4 ounces)
1 teaspoon kosher salt
1 teaspoon dried sage
1 teaspoon chopped fresh rosemary leaves
1 tablespoon butter
½ cup brandy
Rosemary sprigs
½ cup beef broth

Instructions

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 1/4-inch thick.
2. Stir together olive oil and garlic. Brush beef with half of garlic oil. Sprinkle with pepper.
3. Arrange prosciutto over entire surface of beef. Top with Parmigiano-Reggiano 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 cut into slices. Serves 8.


"Relish a Classic Flavor," April 2006.

Nutritional Information

Per serving: 373 calories, 20g fat, 38g prot., 4g carbs., 1g fiber, 849mg sodium.

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