Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Prosciutto Wrapped Tenderloin
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- #94695
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 tenderloin steaks, cut 1-inch thick
salt and freshly ground black pepper, to taste
4 thin slices prosciutto (Italian) Ham
2 tablespoons olive oil
3 tablespoons butter, divided
1/2 cup red wine
1 tablespoon bottled beef bouillon granules
1/2 cup water
directions
Salt and pepper each steak and wrap the outer edge with the prosciutto slices, fastening with toothpicks.
In a heavy skillet, heat the olive oil and 2 tablespoons butter on medium high heat. Saute the steaks about 2 to 3 minutes per side for rare or until done to your liking. Remove the steaks from the pan and keep warm.
Reduce the heat and allow the pan to cool slightly. Pour in the wine and deglaze the pan. Add the bouillon and water then simmer until reduced by half.
Stir in the remaining butter and melt. Pour the sauce over the steaks and serve.
added by
mummy
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 1, 2013
I liked using proscuitto instead of bacon in a recipe like this. It's thinner and still offers a bacon like taste and texture. The red wine reduction was good but a little salty because of the beef granules. I would use low sodium granules next time just to balance that.