Photo: Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce Recipe
Ingredients
- 1 pound tender cut beef, cut into roughly 2-inch cubes to make 12 pieces
- Freshly ground black pepper
- 1/4 pound prosciutto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, diced
- 1/2 cup chicken stock
- 1 tablespoon coarse-grain mustard
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley leaves
Directions
Sprinkle beef on all sides with black pepper. Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once. Place wrapped cubes seam side down on a plate. In a large skillet over medium heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then saute until crisp on all sides, about 8 to 10 minutes for medium rare. Remove beef and let rest 5 minutes before serving. Add shallots to pan and saute 1 minute to soften. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. Remove from heat. Season, to taste, with salt and pepper and garnish with parsley.
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By michelem2001
Tewksbury, MA
on February 15, 2012
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Absolutely delicious! This was my valentine's day dinner for my husband. I wouldn't change anything although I did add a pat of butter to "finish" the pan sauce. This will be my dinner party go to meal for a long time!
By joesleah_7858369
Gavilan Hills,, CA
on February 14, 2012
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Oops forgot to add that the only way around the sauce being to salty is to use the prosciutto sparingly ( don't double it up just wrap it around, a little goes along way here !
By browayjo
I am currantly ...
on October 27, 2011
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I buy proscuitto in bulk because we love it so much! So it was fun to find this recipe. I did not change any of her recipe. It came out awsome!! I was afraid the filet would be over-cooked; I turned it every 1 to 1&1/2 minutes, no more than 10 minutes total. Really tender and delicious! The sause, which was also really good, was a little salty from the proscuitto drippings even though I did not add extra salt. Not sure how to get around that and not be able to take advantage of the delgaze process. Would make again but maybe drain some of the butter/oil after to avoid some salt level problem. The left-overs made an awsome sandwich!
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