Recipe

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).