STEAK*****Sunny Anderson's Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce - 3 Points per piece
By Unblond1
This was very good for both and it has a make-ahead component, which I appreciated.
- 8
Ingredients
- 3 servings
- 1/2 pound beef tenderloin, cut into roughly 1-ounce cubes to make 8 pieces
- Sea salt and freshly ground black pepper
- 4 - 6 slices prosciutto or 8 pieces Beretta Dry Copa
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, diced
- 1/2 cup chicken stock
- 1 tablespoon coarse-grain mustard
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley leaves, Optional
Preparation
Step 1
* Sprinkle beef on all sides with salt and black pepper. Wrap beef cubes with enough prosciutto or copa to cover entirely, skewering with a toothpick, if necessary. Be sure that prosciutto doesn't overlap more than once (or try, at least - it won't harm the dish, it just creates a crusty bit where there is more prosciutto). Place wrapped cubes seam side down on a plate and refrigerate until serving time.
* In a large skillet over medium-high heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then *saute* until crisp on all sides, about 6 - 8 minutes for medium rare (see note below).
* N.B. I removed the beef from the fridge about 1/2 hour or more before I cooked them and 8 minutes (2 minutes per side) was just a hair too long. They were still pink in the middle but not quite pink enough. So either reduce cooking time or cook from cold.
* Remove beef cubes and let rest 5 minutes before serving while you make the sauce.
* Add shallots to pan and saute 1 minute to soften. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. Whisk in mustard and heavy cream and boil 1 minute more to thicken sauce. Remove from heat. Season to taste with salt and pepper, if necessary, and garnish with parsley.
* Plate beef cubes, drizzle with sauce and serve.