Last Updated on January 16, 2025 by Carne Diem
Protein:
Method: Stovetop and Oven
Jump to RecipeThe Rosa di Parma is more than just a dish; it's an experience. This traditional Italian dish, originating from the Parma region of Italy, is a feast for the senses, combining tender beef, salty prosciutto, and sharp Parmesan cheese into a beautiful and flavorful creation. Often served as a main course for special occasions and dinner parties, the Rosa di Parma is sure to impress even the most discerning palate and is one of our favorite beef dishes for Christmas dinner.
Table of contents
Making Rosa di Parma at Home
To make this Italian-style stuffed beef tenderloin you just need a few common ingredients.
What you will need
Prosciutto: A high-quality prosciutto is the heart of this Italian beef dish. If possible, look for Prosciutto do Parma, which is from the Parma region of Italy where the dish was created. If you can't find Prosciutto do Parma, any high-quality prosciutto will work.
Parmesan Cheese: We prefer fresh shaved parmesan for use in the recipe. In a pinch you can uses shredded but try to avoid grated parmesan as it typically includes anti-caking agents.
Herbs and spices: You will need about 1 teaspoon of fresh rosemary and ¾-1 teaspoon of dried herbs. We typically use a mix of sage, marjoram, and savory but you can use your own blend. Using Italian seasoning mix also works in a pinch. Salt and fresh black pepper are also used to season the beef.
Dairy: You will need butter, salted or unsalted, and heavy cream to complete the dish. For those with a dairy allergy you may substitute olive oil or a vegan butter and omit the heavy cream from the sauce to make this a diary free dish.
Wine: To make the wine sauce for the Rosa di Parma beef tenderloin you will want to use a Marsala and an Italian red wine. Barolo is our favorite, however, Barbaresco or Brunello also work well. Lambrusco is another variety commonly used. With any cooking, if you like to drink it, it is good to cook with, so use your favorite.
Additional ingredients: Finally, you will need beef broth, olive oil, and fresh garlic.
Preparing the Beef Tenderloin
At the heart of the Rosa di Parma lies a high-quality beef tenderloin. The whole fillet is carefully prepared by butterflying the beef, creating a large rectangle of meat with even thickness. This technique involves making a deep cut down the center of the tenderloin without cutting all the way through, allowing it to be opened up like a book. For an even larger surface area, the beef can be double butterflied. We typically find that double butterflying provides the best results.
After butterflying the beef tenderloin season the beef with sea salt or Kosher salt and fresh cracked black pepper. The surface of the meat is then generously covered some garlic-herb butter and thin slices of Prosciutto di Parma, a dry-cured ham renowned for its delicate flavor and melt-in-your-mouth texture. This is followed by a generous sprinkling of shaved Parmigiano-Reggiano cheese, the king of cheeses, adding a sharp and nutty counterpoint to the richness of the beef and prosciutto.
Once the beef is filled, it is carefully rolled up and secured with kitchen twine or butcher’s twine, creating a compact and even roll. Rub the outside of the stuffed beef tenderloin with the remaining garlic-herb butter and cover and refrigerate until you are ready to cook.
Looking for more great recipes using beef tenderloin? Here are some of the best beef tenderloin recipes that are sure to impress:
- Quattro Formaggi Crusted Steak
- Tenderloin Tip Beef Stroganoff
- Argentinian Empanadas with Beef Tenderloin
- Dutch Oven Steak Picado
- Brazilian Style Blackstone Steak Bites
Cooking the Rosa di Parma Stuffed Beef Tenderloin
To cook the Italian beef tenderloin the beef is browned in a frying pan or deep skillet with butter and olive oil, creating a beautiful crust on the entire surface of beef. The pan juices, or fondo di cottura, are then deglazed with red wine, often a Lambrusco wine from the region, adding depth and complexity to the sauce. The Rosa di Parma is then transferred to a roasting pan or Dutch oven and finished in the oven at medium heat until the center of tenderloin reaches the desired doneness. The cooking time will vary depending on the size of the tenderloin, so it's essential to use a meat thermometer to ensure accuracy.
For those wanting to try something a little different, you can also make a grilled Rosa di Parma on your BBQ grill and then just make the sauce indoors.
To get started, melt 2 tablespoons of butter with the 2 tablespoons of olive oil in a large Dutch oven or oven proof skillet, over medium-high heat.
Sear the beef tenderloin on all sides until browned. Remove the beef tenderloin and reduce heat to low.
Deglaze the pan by slowly adding in the wines and using a wooden spoon to break up and browned bits stuck on the bottom of the pan. Once the wine is added, add in the beef broth and rosemary sprig and increase the heat to medium high.
Bring to a boil for 1 minute, then remove from the heat. Return the beef to a pan.
Add the Dutch oven or skillet to a 350-degree oven. Cook until the center of the beef reaches 120 degrees. This typically takes about 30-45 minutes. Baste with the sauce about every 10 minutes.
When the meat has reached temperature, remove the roast to a cutting board. Tent with foil for about 10 minutes while you finish the sauce. This allows the cooking juice to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Finishing the Wine-Cream Sauce
Strain the sauce from the pan into a saucepan. Heat over medium heat. Add the heavy cream and bring to a brief boil then reduce to a simmer for 10 minutes. If desired, thicken with a cornstarch slurry of 1 tablespoon cornstarch and ¼ cup cold water. Bring back to a boil after adding the slurry.
Serving the Rosa di Parma
Remove the kitchen twine and the Rosa di Parma is ready to be sliced. Slice the beef tenderloin into about ½-inch slices. Each slice of the tenderloin reveals a beautiful rose pattern, created by the layers of beef, prosciutto, and Parmesan cheese. This visual appeal, combined with the exquisite flavors, makes the Rosa di Parma an excellent choice for a very festive holiday dinner or any special occasion. Serve with the warm sauce.
Tips and Variations
- For an extra layer of flavor, consider adding fresh rosemary, garlic cloves, or an herb mixture to the surface of the meat before adding the prosciutto and Parmesan cheese.
- If you don't have a roasting pan or Dutch oven, you can finish the Rosa di Parma in the same frying pan or deep skillet, cooking it over low heat until done.
- Serve the Rosa di Parma with a side of roasted vegetables, a fresh salad, or a long slender roll to soak up the delicious pan juices.
While you are here, why not check out some of our other favorite Italian recipes:
- Ricotta and Italian Sausage Stuffed Shells
- Smoked Rotisserie Italian Pork Belly Porchetta
- Italian Style Garlic Parmesan Wings
- Blackstone Griddle Italian Pork Milanese
- Classic Carbonara with Guanciale
- Sous Vide Florentine Style Porterhouse Steak
- Smoked Meatballs with Burrata
- Grilled Italian Sausage Pasta with Arrabbiata Sauce
The Rosa di Parma is a true culinary masterpiece, a testament to the rich culinary traditions of Italy. With its beautiful presentation and exquisite flavors, it is sure to impress your guests and create a memorable dining experience.
Frequently Asked Questions
This stuffed beef tenderloin is best served medium rare, but you can serve it per your preference.
The name refers to the pink or "rosy" color of the tenderloin when it's cooked rare or medium-rare and the fact it looks like a rose when sliced. It also highlights the origin of the key ingredients: Parma, a region in Italy famous for its prosciutto and Parmesan cheese.
You can prepare the stuffed tenderloin ahead of time and then cook it just before serving. However, it's best served fresh to enjoy the optimal texture and flavor.
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📖 Recipe
Rosa di Parma: Italian Stuffed Beef Tenderloin
Equipment
- Dutch oven or oven-proof skillet
Ingredients
- 2 pound Beef Tenderloin
- ¼ Cup Parmesan Cheese Shaved
- 2 Ounces Prosciutto
- 2 Garlic Cloves
- 1 teaspoon Fresh Rosemary
- 4 Tablespoons Butter divided
- ½ Cup Red Wine
- ½ Cup Marsala Wine
- ½ Cup Beef Broth
- ¼ Cup Heavy Cream
- ¼ tespoon Dried Ground Sage
- ¼ teaspoon Savory
- ¼ teaspoon Dried Marjoram
- 2 Tablespoons Olive Oil
Instructions
Cooking the Stuffed Beef Tenderloin
- Melt 2 tablespoons of butter with the 2 tablespoons of olive oil in a large Dutch oven or oven proof skillet, over medium-high heat.
- Sear the beef tenderloin on all sides until browned. Remove the beef tenderloin and reduce heat to low.
- Deglaze the pan by slowly adding in the wines and using a wooden spoon to break up and browned bits stuck on the bottom of the pan. Once the wine is added, add in the beef broth and rosemary sprig and increase the heat to medium high.
- Bring to a boil for 1 minute, then remove from the heat. Return the beef to a pan.
- Add the Dutch oven or skillet to a 350-degree oven. Cook until the center of the beef reaches 120 degrees. This typically takes about 30-45 minutes. Baste with the sauce about every 10 minutes.
- When the meat has reached temperature, remove the roast to a cutting board. Tent with foil for about 10 minutes while you finish the sauce.
Finishing the Wine-Cream Sauce
- Strain the sauce from the pan into a saucepan. Heat over medium heat. Add the heavy cream and bring to a brief boil then reduce to a simmer for 10 minutes. If desired, thicken with a cornstarch slurry of 1 tablespoon cornstarch and ¼ cup cold water. Bring back to a boil after adding the slurry.
Serving the Rosa di Parma
- Slice the beef tenderloin into about ½-inch slices. Serve with the warm sauce.
Lane
Pretty easy recipe. A little work but worth it. Turned out very good.