WEEKDAYS 1e|12c|p

Prosciutto-Wrapped Filet with Root Vegetable Mash

Mario Batali
Servings: 6
30 to 60 min

The perfect fall dish!

  • Ingredients
  • step-by-step directions
Prosciutto-Wrapped Filet with Root Vegetable Mash
  • For the Prosciutto Wrapped Filet:
  • 1 1/2 pounds beef tenderloin (cut into 1/2 inch medallions and pounded thin)
  • 10 ounces prosciutto (about 20 slices)
  • 2 cups fine cornmeal
  • 1 cup red wine
  • 3 tablespoons butter
  • kosher salt
  • pepper
For the Root Vegetable Mash:
  • 1 large carrot (cut into 1/2 inch thick rounds)
  • 1 russet potato (peeled and cut into 1/2 inch cubes)
  • 1 medium turnip (cut into 1/2 inch cubes)
  • 1 medium onion (cut into 1/4 inch dicd)
  • 1 medium parsnip (cut into 1/4 inch rounds)
  • 1 medium sweet potato (cut into 1/2 inch cubes)
  • pinch of ground cinnamon
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • grated zest of 1 orange
  • salt and freshly ground black pepper
  • 1 bunch of chives (finely chopped)
For the Gremolata:
  • 1/2 cup finely chopped italian parsley
  • 1 zest of lemon
  • 1 tablespoon fresh horseradish
  • extra virgin olive oil
  • For the Root Vegetable Mash: Combine the carrot, potato, turnip, onion, parsnip and sweet potato in a 4-quart saucepan and add water to cover. Bring to a boil, then lower to a simmer and cook until all the vegetables are soft, about 15 minutes.
  • Drain the vegetables and mash in a large bowl. Stir in the balsamic vinegar, cinnamon, olive oil and orange zest and season with salt and pepper. 
  • For the Prosciutto Wrapped Filet: Take the pounded filets and season with salt and pepper. Wrap each filet in 2 pieces of prosciutto.
  • Preheat a saute pan over medium-high heat.
  • Dredge the wrapped filets in cornmeal.
  • Add about 3 tablespons of olive oil to the pan and when it's nearly smoking, add the filets to the pan. Work in batches so as not to overcrowd.  Cook for about 2 minutes per side.
  • Deglaze with the wine and reduce over high heat for about 1-2 minutes. Add the butter to emulsify. The add the chives. Season with salt and pepper.
  • For the Gremolata: Meanwhile, make the gremolata by mixing together all the ingredients.
  • Plate the meat and top with the sauce and gremolata. Serve alongside root mash.


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