Beef Escalopes with Parma Ham, Sage, & Mozzarella

By debrcovey

Ingredients

• 4 x 175g/6 oz. pieces beef fillet
• 8 fresh sage leaves, 4 chopped
• 50 g/2 oz. freshly grated parmesan
• 4 slices Parma ham
• 1 Tbsp. olive oil
• 50 g/2 oz. unsalted butter
• 4 Tbsp. white wine
• 4 Tbsp. beef stock
• 125 g ball buffalo mozzarella, cut into 8 slices

Details

Servings 4

Preparation

Step 1

1. Place the steaks on a board, cover with cling film and beat each one with a meat mallet or rolling pin until they are out 5mm thick. Place one sage leaf on top of each steak, sprinkle with parmesan and season with freshly ground black pepper. Top each steak with a slice of Parma ham, pushing down firmly so the ham seals itself to the stock.
2. Heat the oil and half the butter in a large, heavy-based frying pan. Cook the steaks, ham side down, for 2 minutes, then turn and cook for a further minute. Remove from the pan and set aside to keep warm, ham-side up. Heat the grill to High.
3. Add the chopped sage to the frying pan and cook for 30 seconds, then pour in the wine and stock and boil until reduced by half. Whisk in the remaining butter and season if you like. Top each steak with 2 slices of mozzarella and grill until the cheese melts. Place steaks on warmed plates, spoon over sage butter and serve.