07-Jan-2008
Before you start this recipe, some basics to know:
A tenderloin of beef can vary widely in size, depending on the size of the animal. There are three major parts: the large end, called the butt; the middle, which is the heart or best part of the meat; and the tail, which is thinner than the rest. Running alongside the middle portion is a thin piece of meat encased in fat called the "chain." The "chain" should be removed, either by the butcher or the cook. It is delicious on its own, once the fat is scraped off, being used for dishes such as beef stroganoff or making spectacular hamburgers.
--In this recipe, the butt end of the tenderloin is removed as well, and used to make a separate, smaller, roast, because it is easier to deal with that way. It may be sliced and served with the larger portion, or saved for a romantic meal if you prefer your special holiday meals a deux.
Rosa di Parma
Serves 10-15
-- 1 tenderloin of beef, stripped of silver skin, fat and gristle, chain removed (about 3-5 pounds)
-- 1/2 pound of Parmigiano-Reggiano cheese
-- 1/2 pound of thinly sliced Prosciutto di Parma
-- Oil for brushing
Use a large, sharp knife to remove the butt from the meat. (You will see a "line" of fat in the meat that is easy to follow.) Both the butt and the remaining tenderloin should be cut as follows:
With the meat positioned lengthwise, cut down the center of the meat (butterfly) leaving the meat hinged in the center. With your knife in the middle of one of the sides, cut again lengthwise down the meat, parallel to the cutting board, again leaving a hinge. Repeat on the second side. You will now have three parallel hinges. Cover with plastic wrap and pound to become a thin piece of meat about 1 1/2 inches thick.
Cover the meat with a layer of sliced Parmigiano-Reggiano cheese, then a layer of thinly sliced Prosciutto di Parma, then another layer of the cheese. Roll the beef, starting from one side of the beef and continuing to the other. Tie securely with butcher's twine. This may be done in advance about 24 hours.
When ready to cook, bring to room temperature and rub with olive oil.
Preheat oven to 425 degrees. Move the meat to a rack on a roasting pan and cook until a meat thermometer registers 130 degrees for rare and medium rare.
Remove from the oven and let rest 10 minutes. The temperature will soar up to 140 degrees in the center of the meat, higher on the outside. Slice thinly and serve with pan juices.
