The perfect fall dish!
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
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.