***Monku in San Mateo's Beef Saltimbocca

By CheeseDiva

One of my very favorite recipes from my mother in law. I sub brie for the jack cheese.

Ingredients

• 1 lb. beef tenderloin slice horizontally 1/4" thick
• Salt-pepper-powdered sage
• 1/4 lb. thinly sliced prosciutto
• 8 slices monterey jack or brie
• 4 med. mushrooms sliced in half
• 3 tbsp. chopped onions
• 1 med. clove, minced
• 1 tsp. olive oil
• 4 pitted black olives, halved
• 1/4 c. butter
• 1/4 c. white wine
• 8 slices monterey jack or brie (this is for topping at end)

Preparation

Step 1

Cut beef into 3" wide rectangles.
2
Sprinkle with salt, pepper, and sage.
3
Top with a piece of prosciutto and cheese.
4
Saute mushrooms, onion and garlic in olive oil for 3 min.
5
Place half a mushroom and olive half on each piece of beef.
6
Roll beef around filling and flatten. Fasten with toothpicks.
7
Saute in butter until golden brown on all sides, 6-8 min.
8
Place on heatproof platter and keep hot.
9
Add wine to skillet and scrape pan (deglaze); heat until bubbly and pour over steak rolls.
10
Top with second set of cheese slices and put under broiler to melt.