Beef Filet With Prosciutto And Sage Beurre Blanc

In a saucepan or skillet with high sides, combine the white wine, champagne vinegar and shallots. Bring to boil over medium heat, and cook, stirring occasionally, until the liquid is reduced by half and begins to turn syrupy.

Add the cream, and bring back to a simmer. Reduce heat; add butter a tablespoon at a time, and whisk continually until each addition of butter melts and incorporates into the liquid. Whisk vigorously to work in air, which helps stabilize the sauce.

Remove from heat whenever it seems the sauce is nearing a boil. Strain the sauce to remove the shallots, and add the chopped sage. Taste, season with a pinch of cayenne, salt and pepper. Reserve in a bowl set in warm water.

Cut tough ends off asparagus spears, and peel the lower stalks if large. Grill or roast until just tender, 5 to 8 minutes. Reserve.

Grill or broil the filets to desired doneness. On the serving plate, top filet with a slice of prosciutto and thin slices of cheese, arrange the grilled asparagus attractively and surround the filet with a pool of the beurre blanc.

NOTE: Prosciutto di Parma is a salt-cured Italian ham, available at many specialty food stores. It is usually sliced very thinly, as it should be for this dish.

Parmigiano-Reggiano is a hard grating cheese, available at many stores. Use a vegetable peeler to shave off thin slices.