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Beef Tenderloin “Rosa Di Parma”

yield: 12 total time: 105 minutes

Ingredients

5 pounds beef fillet trimmed
8 slices prosciutto
2 cups Parmigiano Reggiano freshly grated
2 tablespoons olive oil
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh sage finely
1 tablespoon fresh rosemary finely chopped

Nutrition

Calories : 570 calories
Carbohydrate : 1 grams
Cholesterol : 145 milligrams
Fat : 41 grams
Protein : 44 grams
SaturatedFat : 16 grams
Sodium : 1090 milligrams

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