Bon Fillet with Prosciutto and Mozzarella for the New Year’s Table

December 31, 2011

The Mediterranean cuisine has a lot of culinary dishes to exhibit that can be used for the New Year’s table. There are many Mediterranean recipes that can satisfy any taste and desire. The blend of the Mediterranean culinary tastes from specific types of Mediterranean foods with Mediterranean herbs can produce a ‘’magical’’ and a special Mediterranean New Year’s dinner to be remembered for a long time.

It is well known that red meat is in the ‘’a few times a month’’ region of the Mediterranean diet pyramid; and we prefer the inverted Mediterranean diet pyramid since this depiction is more realistic to the importance and frequency of each type of Mediterranean food. It is for these few and special times of the year that we propose this exquisite food, Bon fillet with Prosciutto and Mozzarella, a totally Mediterranean, Italian, dish.

The recipe that will be provided is for 6 people and apart from the Italian Mozzarella white cheese, it includes a Mediterranean culinary herb, sage. Sage is a plant, native of the Mediterranean region that has spread in many other regions of the world and it is well known for its medicinal and culinary properties and use.

Ingredients

6 x 7oz bon fillet (tenderloin) steaks
12 Sage leafs (6 of them finely cut)
¾ cups grated parmesan cheese
6 slices of Parma prosciutto
2 tbsp olive oil
7 tsp butter
6 tbsp white dry wine
6 tbsp beef broth
2 balls of mozzarella white cheese cut in 12 slices
Salt and pepper

Execution

Put the bon fillet steaks in a plastic bag, one by one, and beat them in order to become thin enough to your taste. The plastic bag will keep the meat juices in the meat. You take them out of the bags and put under each one a sage leaf, you distribute the grated parmesan cheese evenly on all 6 steaks, and you put pepper and salt on them. Then you put on each steak a slice of prosciutto and you fix it one each steak using wooden toothpicks on each end of the steak so that the parmesan cheese is kept on the steak.

You warm 1 tbsp of olive oil and 2 tbsp of butter in a large heavy frying pan. You put 3 streaks in the pan. You cook the steaks with the prosciutto site up for exactly 2 minutes; use your watch for this. You then turn carefully the steak and cook the other side for exactly one minute. Remove the steaks and put them in a pan with the prosciutto side up.  You repeat the process for all 6 steaks. This process can be done about 30 minutes before serving time. When done keep the frying pan on the side with whatever left in it.

Preheat the oven grill to the maximum temperature. Heat the frying pan and throw in the finely cut sage leafs, the beef broth and the wine and you let it on the heat for some time till half of the liquids have evaporated.  Remove the pan from the heat and stir in the remaining 3 tbsp of butter (of the initially 7 the 4 tbsp were used for the steak preparation).
Remove carefully the toothpicks from the steaks, put on each streak 2 slices of mozzarella white cheese and put them in the grill till the mozzarella cheese melts.

Remove from the oven, pour on top the sauce from the pan and serve immediately. You can serve with potatoes, fresh or boiled vegetables and any side dish you prefer. With this lovely dinner you can drink any Italian red wine in moderation.

We believe that this Mediterranean, Italian, food will be remembered by your guests for a long time since the Mediterranean tastes and culinary herbs used are unique of the Mediterranean cuisine.

Buon appetito!

Bon Fillet with Prosciutto and Mozzarella


Andrea Aurelio
About the author

Andrea Aurelio adopted the Mediterranean diet and the Mediterranean way of living after evaluating a series of diets and realizing that the Mediterranean diet is a proven diet and the best way to adopt a healthy lifestyle. You can connect with him on Google+, Facebook, Twitter and Pinterest.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: