Party Down
While most folks are happily perfecting their cookies, we're in search of the perfect holiday entrée. Here is our current favorite that is not only easy, but will impress your guests or family or whoever it is you're partying with over the holidays. If you haven't bought a beef tenderloin in a while, be prepared, as the cost of the beef may give you heart palpitations. But it is the holidays after all, and most of us are prepared to splurge.
The recipe is relatively easy. Once you stuff the beef with proscuitto, spinach and cheese, it's rolled up and ready to go-you can even do this ahead and leave it in the fridge a day or two until you're ready to cook it. After it's browned (the only step requiring real attention and a towel), it's left to braise in beef broth and brandy for about 30 minutes, at which point it's ready to serve. Accompany with any kind of potatoes and a salad and you're ready to go.
Rosa di Parma (Filled Beef Tenderloin)
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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 |
| 1/4 | 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 |
| 1/2 cup | brandy |
| Rosemary sprigs |
| 1/2 | 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 the garlic oil. Sprinkle with pepper. |
| 3. | Arrange prosciutto over entire surface of beef. Top with grated 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. |
Nutritional Information
Per serving: 373 calories, 20g fat, 38g prot., 4g carbs., 1g fiber, 849mg sodium.
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