WEEKDAYS 1e|12c|p

Prosciutto-Wrapped Filet with Root Vegetable Mash

Prosciutto Wrapped Filet Root Vegetable Mash Mario Batali
The perfect fall dish!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
This dish is just the thing for dinner tonight.
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ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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.
  • 2
    1 1/2 pounds beef tenderloin (cut into 1/2 inch medallions and pounded thin)
    Salt and pepper
    10 ounces prosciutto (about 20 slices)
    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. 
  • 3
       
    For the Prosciutto Wrapped Filet: Take the pounded filets and season with salt and pepper. Wrap each filet in 2 pieces of prosciutto.
  • 4
    2 cups fine cornmeal
    Preheat a saute pan over medium-high heat.
  • 5
    3 tablespoons butter
    Dredge the wrapped filets in cornmeal.
  • 6
    1 cup red wine
    1 bunch of chives (finely chopped)
    kosher salt
    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.
  • 7
    1/2 cup finely chopped italian parsley
    1 zest of lemon
    1 tablespoon fresh horseradish
    extra virgin olive oil
    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.
  • 8
      
    For the Gremolata: Meanwhile, make the gremolata by mixing together all the ingredients.
  • 9
    Plate the meat and top with the sauce and gremolata. Serve alongside root mash.
 
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