Prosciutto-Wrapped Filet

By Shash

Ingredients

• For the Gremolata:
• 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
• 1/2 cup finely chopped italian parsley
• 1 zest of lemon
• 1 tablespoon fresh horseradish
• extra virgin olive oil

Preparation

Step 1

For the Prosciutto Wrapped Filet: Take the pounded filets and season with salt and pepper. Wrap each filet in 2 pieces of prosciutto.

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.

instructions For the Gremolata: Meanwhile, make the gremolata by mixing together all the ingredients.

Plate the meat and top with the sauce and gremolata.