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Saltimbocca alla Romana

Utterly sumptuous main course of pan-fried Beef Tenderloin with Prosciutto and served with potato puree.
Amount of persons: 4
Time: 45 min
: 1

  • Beef tenderloin - 640 g
  • Sage - 1 sprig
  • Prosciutto - 80 g
  • Butter - 40 g
  • Olive oil - 3 tb spoons
  • Wheat flour - 30 g
  • Salt - to taste
  • Pepper - to taste
  • Cream of balsamic - to taste
  • Olive oil - to taste
For the mashed potatoes:
  • Potatoes - 450 g
  • Milk - 50 ml
  • Butter - 65 g
  • Salt - to taste
  • Heavy cream - 20 ml


Step 1. Peel and boil the potatoes (20-25 minutes). Mash the potatoes, add the butter milk and cream. Season to taste and stir so the mash is smooth.

Step 2. Cut the beef tenderloin into pieces of same thickness, approximately 2 cm each.

Step 3. Pound the meat slightly.

Step 4. Cover each piece of meat with a slice of prosciutto. Top it with the sage leaf and pierce with a toothpick to hold it all together. Dust with flower.

Step 5. Heat the olive oil in a pan. Add the butter. Fry the saltimbocca on the prosciutto side first. Then on another side. Serve the saltimbocca with the mashed potatoes. Decorate with the cream of balsamic and sage leaves.


Bon Appetit!

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