Filetto Di Bue Al Prosciutto- Beef Tenderloin with Prosciutto

I made this dish the other day. The beef tenderloin came out tender and had great flavor. It was seasoned with Dijon mustard , sage ,rosemary salt and pepper. It was positively delicious. The sauce for the tenderloin was honestly savor less (bland) . As, I was making it I decided to add a little salt , some butter and shallots. This made it rich and savory. Overall the recipe had simple steps and was easy to follow. It was an amazing combination of tastes.

Ingredients:2 Tablespoon(s) canola or vegetable oil

1 large carrot ,halved, cut in 2 inch pieces

1 medium quartered onion

2 stalks celery/halved/cut in 2 inch pieces

2 1/2 Pound(s) to 3 pound Chateaubriand or beef tenderloin

2 Tablespoon(s) Dijon mustard

1 Tablespoon(s) roughly chopped fresh rosemary

1 Tablespoon(s) roughly chopped fresh sage

1 Dash(s) to taste kosher salt

1 Dash(s) to taste black pepper

12 Slice(s) very thin prosciutto ( I used over 20 slices to cover the tenderloin )

1 Tablespoon(s) flour

1/2 Cup(s) dry red wine

1 Cup(s) chicken broth

Directions: Preheat the oven to 500 degrees F. Grease a small roasting or baking pan�one that will hold the beef snugly�with the oil. Arrange the carrot, onion, and celery on the bottom of the prepared pan. Place a wire rack in the pan and set aside. Rub the beef all over with the mustard. Sprinkle the rosemary, sage, and salt and pepper to taste all over the beef. Place 6 slices of the prosciutto, slightly overlapping. Place the beef on top of the prosciutto. Wrap the prosciutto up and over, and use the rest slices of prosciutto to completely enclose the beef. Secure the prosciutto around the beef by gently tying the roast with butcher's string. Place the roast on the rack and cook in the oven until browned on top, about 15 minutes. Turn the roast and continue cooking until browned and medium-rare, about 15 minutes more. (An internal thermometer should register about 130 degrees F for medium-rare beef.) Transfer the meat to a platter and set aside to rest for 10 minutes before removing and discarding the string. Carve into 1-inch-thick slices. Meanwhile, set the roasting pan over high heat (or transfer the contents to a wide saucepan). Stir in the flour, wine, and broth, bring to a boil and cook, stirring constantly, to slightly thicken the juices in the pan, about 5 minutes. Strain through a fine-mesh sieve and spoon over the sliced roast.

Timpano "BIG NIGHT"

I am trying to cook something special every night. I am starting with a book Cucina & Famiglia . It has recipes from the Stanley Tucci family. If you have seen the "Big Night" film , you can get an idea of what edible art feast it is. The other night I made "Timpano" Recipe from Stanley Tucci Family- "Big Night" Film. It came out wonderful! Cooking is becoming an obsession., along with wine...
ENJOY ! Maybe along with a good bottle of Brunello.

THE TIMPANO RECIPE (from the movie Big Night)

It takes a good part of your day preparing this meal , but completely worth it.
Timpano alla 'Big Night'
Dough:
4 cups flour
4 large eggs
1 teaspoon kosher salt
3 tablespoons olive oil
Butter
Olive oil
1/2 cup water, divided
Filling:
2 cups Genoa salami, cut in 1/4-by-1/2-inch pieces
2 cups sharp Provolone cheese, cut in 1/4-by-1/2-inch pieces
12 hard-boiled eggs, shelled, quartered lengthwise, with each
quarter cut in half
2 cups Little Meatballs (recipe follows)
8 cups Ragu Tucci (recipe follows)
3 pounds ziti, cooked al dente (about half the time recommend
on the package)
2 tablespoons olive oil
2/3 cups finely grated pecorino Romano cheese
4 large eggs, beaten
Dough: Place flour, eggs, salt and olive oil in a stand mixer
fitted with the dough hook. (A large capacity food processor may
also be used.) Add 3 tablespoons water and process. Add water, 1
tablespoon at a time, up to 1/2 cup, until mixture comes together
and forms a ball. Turn dough out onto a lightly floured work
surface and knead to make sure it is well-mixed. Set aside to
rest for 5 minutes.
Flatten dough on a lightly floured work surface. Dust top of
dough with flour and roll it out, dusting with flour and flipping
the dough over from time to time, until it is 1/16-inch thick and
is the desired diameter.
Generously grease timpano baking pan with butter and olive
oil. Fold dough in half and then in half again, to form a
triangle, and place it in the pan. Open dough and arrange it in
the pan, gently pressing it against the bottom and the sides,
draping the extra dough over the sides. Set aside.
Preheat oven to 350 degrees.
Filling: Have salami, provolone, hard-boiled eggs, meatballs
and ragu at room temperature. Toss drained pasta with olive oil
and 2 cups of the ragu. Distribute 6 generous cups of the pasta
on the bottom of the timpano. Top with 1 cup salami, 1 cup
provolone, 6 hard-boiled eggs, 1 cup meatballs, and » cup Romano
cheese. Pour 2 cups ragu over these ingredients. Top with 6 cups
pasta. Top with 1 cup salami, 1 cup provolone, 6 hard-boiled
eggs, 1 cup meatballs, and 1/3 cup Romano cheese. Pour 2 cups ragu
over these ingredients. Top with 6 cups pasta. (The ingredients
should be about 1 inch below the rim of the pot.) Spoon 2 cups
ragu over the pasta. Pour beaten eggs over filling. Fold pasta
dough over filling to seal completely. Trim away and discard any
double layers of dough.
Bake about 1 hour until lightly browned. Then cover with
aluminum foil and bake about 30 minutes until timpano is cooked
through and dough is golden brown (and reaches an internal
temperature of 120 degrees). Remove from oven and let rest for 30
or more minutes.
The baked timpano should not adhere to pan, but if any part is
still attached, carefully detach with a knife. Grasp pan firmly
and invert timpano onto a serving platter. Remove pan and allow
timpano to cool for 20 minutes. Using a long, sharp knife, cut a
circle about 3 inches in diameter in the center of the timpano,
making sure to cut all the way through to the bottom. Then slice
the timpano as you would a pie into individual portions, leaving
the center circle as a support for the remaining pieces.
Makes 16 servings.
Little Meatballs
10 (1-inch thick) slices Italian bread
1 pound ground beef chuck
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, finely chopped
1 large egg
5 tablespoons finely grated pecorino Romano cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Arrange bread on a cookie sheet and allow it to dry out,
uncovered, 3 days. Place dried bread in a bowl; add warm water to
cover. Set aside 5 minutes until bread softens.
In another bowl, combine beef, parsley, garlic, egg, cheese,
salt and pepper; use your hands to mix. Remove and discard crust
from bread. Squeeze water out of bread and break it into small
pieces. Work bread into meat until combined and the mixture holds
together like soft dough.
Warm olive oil in a large frying pan set over medium-high
heat. Use a 1/2-teaspoon scoop to form 1/2-inch balls. Cook 1
meatball 6 minutes until well-browned on all sides. (If the
meatball sticks to the pan, it is not ready to be turned.) Taste
meatball; adjust seasoning of remaining mixture. Shape remaining
meatballs and cook in small batches. As each batch is completed,
remove to a warmed serving plate. Add to timpano as directed.
Variation: If preparing meatballs as a separate course or for
ragu, they should be larger. To form, scoop out a heaping
tablespoon of the meat mixture. Roll it between the palms of your
hands to form a ball about 1 1/2 inches in diameter. Meatballs
served separately should be fully cooked, about 8 minutes.
Makes 4 servings.
Ragu Tucci
1/2 cup olive oil
1 pound stewing beef, trimmed of fat, rinsed, patted dry and
cut into pieces
1 pound country-style spareribs, trimmed of fat, cut in half,
rinsed, patted dry
1 cup chopped onions
3 cloves garlic, chopped
1/2 cup dry red wine
1 (6-ounce) can tomato paste
1 1/2 cups warm water, divided
8 cups whole plum tomatoes or 2 (35-ounce) cans, passed
through food mill
3 fresh basil leaves
1 tablespoon chopped fresh oregano leaves or
1 teaspoon dried
Warm olive oil in a stew pot set over medium-high heat. Sear
beef 10 minutes until brown on all sides. Remove from pot and set
aside in a bowl. Add spareribs to pot and sear 10 minutes until
they are brown on all sides. Remove and set aside in bowl with
beef. (If the pot is big enough to hold all the meat in a single
layer, it may be cooked at the same time.)
Stir onions and garlic into pot. Reduce heat to low and cook 5
minutes until onions begin to soften and lose their shape. Stir
in wine and scrape bottom of pot clean. Add tomato paste. Pour
1/2 cup warm water into can to loosen residual paste, then pour
water into the pot. Cook 2 minutes to warm through. Add tomatoes
along with 1 cup warm water. Stir in basil and oregano. Cover
with lid slightly askew and simmer 30 minutes.
Return meat to pot, along with juices in bowl. Cover with lid
askew and simmer, stirring frequently, 2 hours until meat is
tender and tomatoes are cooked. If sauce becomes too thick, add
warm water to the sauce, in 1/2-cup portions.
When using ragu in timpano, use only the sauce and serve the
meat separately.
For the timpano, the sauce should be thin, so measure out 7
1/2 cups of prepared sauce and stir in 1/2 cup water before
proceeding with the timpano.
Variation: Sweet Italian sausage may be added to this sauce.
Saute it after the spareribs and then proceed with the recipe.
Makes 8 servings (with meat).