Beef Tenderloin "Rosa di Parma"
- 1 undefined
- 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
- Produce
- Garlic (1 1/2 tablespoons)
- Rosemary, fresh (1 tablespoon)
- Sage, fresh (1 tablespoon)
- Meat
- Prosciutto (6 thin slices)
- Cooking & Baking
- Black pepper, freshly ground (1 1/2 teaspoons)
- Olive oil (2 tablespoons)
- Salt (1 tablespoon)
- Dairy
- Parmigiano-reggiano (2 cups)
- Other
- 1 undefined
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published December 18, 2012 (1 month ago).
47 people saved this recipe.
