Rosa di Parma (Parma-style Rolled Tenderloin Roast)

Butterfly the beef tenderloin by slicing lengthwise almost all the way through and laying it open like a book. Pound with a meat tenderizer. Season with salt and pepper. Cover the inside of the tenderloin with paper-thin slices of Prosciutto di Parma and shaved Parmigiano Reggiano. Roll up the roast and tie with kitchen twine or netting so it does not open during cooking. Melt butter in extra virgin olive oil in a pan over medium heat. Add chopped garlic and rosemary and lightly brown. Add the tenderloin and brown well on all sides. Add Lambrusco and Marsala and simmer for 20 minutes. Remove the tenderloin from the pan. Raise the heat and deglaze the pan with cream. Reduce the sauce for a few minutes until slightly thickened. Season with salt and pepper to taste. Untie the tenderloin, slice and cover with sauce before serving.

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Cover the inside of the tenderloin with paper-thin slices of Prosciutto di Parma and shaved Parmigiano Reggiano.

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Roll up the roast and tie with kitchen twine or netting so it does not open during cooking.

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Melt butter in extra virgin olive oil in a pan over medium heat. Add chopped garlic and rosemary and lightly brown.

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Add the tenderloin and brown well on all sides. Add Lambrusco and Marsala and simmer for 20 minutes.

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Remove the tenderloin from the pan.

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Raise the heat and deglaze the pan with cream.

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Reduce the sauce for a few minutes until slightly thickened.

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Season with salt and pepper to taste.

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Untie the tenderloin, slice and cover with sauce before serving.

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