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Prosciutto and parmesan stuffed beef tenderloin, served with a wine reduction sauce.

Rosa di Parma: Italian Stuffed Beef Tenderloin

Carne Diem Culinary
Looking for a show-stopping dish to impress your guests? Rosa di Parma is a classic Italian recipe that's sure to delight. This recipe guides you through the process of creating this elegant dish at home, featuring a tender beef tenderloin stuffed with Prosciutto di Parma and Parmigiano-Reggiano.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

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.

Nutrition

Calories: 250kcalCarbohydrates: 4gProtein: 3gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 40mgSodium: 269mgPotassium: 94mgFiber: 0.04gSugar: 2gVitamin A: 419IUVitamin C: 0.4mgCalcium: 66mgIron: 0.3mg
Keyword Marsala, Parmesan, prosciutto, Red Wine, steak
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