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.