Prosciutto-Wrapped Veal Tenderloin RecipeThis recipe was prepared by Lucy Waverman and James Chatto from their cookbook A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match. Veal can be quite bland, but this recipe injects it with flavour, courtesy of the salty prosciutto and herbal sage leaves. This recipe first appeared on House & Home TV 2004.
8-12 thin slices of prosciutto
24-36 fresh sage leaves, torn
2-1/2 lb. veal tenderloin
2 tsp cracked peppercorns
2 tsp grated lemon zest
2 tbsp olive oil
6 cloves garlic, sliced
1/4 cup Marsala wine
2 cups chicken or veal stock
2 tbsp butter, diced
Salt and freshly ground pepper
Step 1: Lay 4 slices of prosciutto overlapping on a sheet of parchment paper. Scatter prosciutto with sage leaves (amount will depend on how many tenderloins you use).
Step 2: Place tenderloin across prosciutto slices at one end and season with cracked pepper and lemon zest.
Step 3: Using paper as a guide, roll prosciutto and sage leaves around tenderloin. Tie in three places with string.
Step 4: Repeat with remaining tenderloin.
Step 5: Preheat oven to 400°F.
Step 6: Heat oil in a skillet over medium-high heat. Add garlic and cook for 30 seconds, or until beginning to turn golden.
Step 7: Remove garlic from skillet. Add tenderloins to skillet in batches. Cook for about 1 minute per side to crisp prosciutto.
Step 8: Transfer to a roasting pan. Scatter garlic over veal. Roast veal for 20-25 minutes, or until tenderloins are just pink.
Step 9: Remove to a carving board and let rest for 5 minutes.
Step 10: Add Marsala wine to skillet while veal is roasting. Bring to a boil over high heat and boil until Marsala has reduced to 1 tbsp.
Step 11: Add stock and boil for 5 minutes, or until beginning to thicken (mixture should lightly coat back of a spoon).
Step 12: Reduce heat to low and whisk in butter. Season with salt and pepper.
Step 13: Slice tenderloins and serve with sauce.
Reprinted with permission from Lucy Waverman and James Chatto’s A Matter of Taste (2004 Harper Collins Canada).