Saltimbocca
4 servings
15 minutes
A classic Roman dish whose name translates as "jump into your mouth": tenderloin, topped with sage, wrapped in prosciutto and pan-fried.
1
Preheat the oven to 250 degrees. Pound the fillet pieces to about a centimeter thick. Season with salt and pepper.
- Veal tenderloin: 700 g
- Ground black pepper: to taste
2
Wrap each cutlet with slices of prosciutto. If the pieces are quite large, they can be cut in half for convenience. Place a few sage leaves on each.
- Prosciutto: 100 g
- Sage: 3 stems
3
In a deep skillet with a thick bottom, melt 3 tablespoons of butter until it starts to bubble.
- Butter: 80 g
4
Fry the meat with the sage side down until golden brown.
- Veal tenderloin: 700 g
5
Carefully flip, cook for another minute.
6
Send the meat to the oven for five minutes.
- Veal tenderloin: 700 g
7
Meanwhile, pour wine into the pan where the fillet was fried. Evaporate it over high heat until the amount of wine is reduced by a third.
- Dry white wine: 250 ml
8
Hold a bit longer, stirring vigorously, to thicken the sauce with 1 tablespoon of butter.
- Butter: 80 g
9
Take the meat out of the oven and let it rest for a few minutes.
- Veal tenderloin: 700 g
10
Serve with sauce.
- Dry white wine: 250 ml
