Beef Tenderloin with Parmesan-Prosciutto Crisps

Name: Beef Tenderloin with Parmesan-Prosciutto Crisps
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 40
Cuisine: Global
Ingredients: 237 milliliters beef demiglace; 59 milliliters extra-virgin olive oil; 118 milliliters panko bread crumbs, crushed; 237 milliliters Parmigiano-Reggiano cheese, freshly grated; 40 servings Freshly ground pepper; 177 milliliters ruby port; 227 grams prosciutto, thinly sliced; 2 kilograms beef tenderloin roast, trimmed and tied; 1 Tbsp rosemary, chopped; 2 teaspoons sage, chopped; 40 servings Salt; 2 shallots, minced; 1 Tbsp thyme, chopped; 4 Tbsps unsalted butter

Beef Tenderloin with Parmesan-Prosciutto Crisps might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 40 servings with 136 calories, 13g of protein, and 8g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have shallots, thyme, butter, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Tear two 12-inch-long sheets of wax paper. On each sheet, arrange half of the prosciutto slices to form a 12-by-6-inch rectangle, overlapping the slices slightly.

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Prosciutto

Equipment you will use

Wax Paper

Transfer to 2 large, flat cookie sheets.

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Baking Sheet

In a bowl, combine the herbs with the panko, grated cheese and 3 tablespoons of the oil; season with salt and pepper. Pat the herbed crumbs evenly over the prosciutto.

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Salt And Pepper

Prosciutto

Cheese

Herbs

Panko

Cooking Oil

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Bowl

Place a sheet of plastic wrap on top of each rectangle and, using a rolling pin, press the crumbs onto the prosciutto. Freeze the prosciutto crusts for 10 minutes, until firm.

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Prosciutto

Wrap

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Plastic Wrap

Rolling Pin

Preheat the oven to 42

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Oven

Cut the meat into 2 even roasts and season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil.

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Salt And Pepper

Meat

Cooking Oil

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Frying Pan

Add the roasts and cook over moderately high heat until lightly browned all over, about 6 minutes.

Transfer to a baking sheet and let cool.

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Baking Sheet

Add 2 tablespoons of the butter to the skillet with the shallots and cook over moderate heat until they are softened, 3 minutes.

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Shallot

Butter

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Frying Pan

Add the port and simmer over moderately low heat until syrupy, scraping up any browned bits, 6 minutes.

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Port

Add the demiglace and simmer until slightly reduced, 5 minutes. Swirl in the remaining 2 tablespoons of butter.

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Butter

Invert the unbaked prosciutto crusts onto a work surface and gently peel off the wax paper.

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Prosciutto

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Wax Paper

Place the crusts over the roasts, prosciutto side down. Discard the plastic wrap. Roast the meat for about 40 minutes, or until an instant-read thermometer inserted in the thickest part registers 130 for medium-rare.

Ingredients you will need

Prosciutto

Meat

Wrap

Equipment you will use

Plastic Wrap

Kitchen Thermometer

Let the roasts rest for 20 minutes.

Meanwhile, remove the crusts from the roasts and place on a baking sheet, crumb side up. Press to flatten and bake for 6 to 7 minutes, just until golden and the prosciutto is crispy.

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Prosciutto

Equipment you will use

Baking Sheet

Oven

Let cool, then break into shards. Rewarm the sauce.

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Sauce