Saltimbocca alla Romano

 

1.5 lb top round, sliced very thin

6 oz prosciutto

1 cup of flour

1 T black pepper

4 T butter, divided

2 T olive oil

2 T roughly chopped fresh sage leaves

1 cup Marsala, or any wine you have on hand

1 cup vegetable broth

juice of half a lemon

 

Place a large cast iron skillet on middle rack of oven and turn oven to 400F.  Preheat skillet for 10 minutes. While pan is heating, prep beef slices.  On a large prep surface lay out your beef.  Place prosciutto slices evenly across the beef slices, tuck under if necessary. Cover a few slices with plastic.  You may use a plastic bag or plastic wrap.  With a rolling pin, roll to flatten the beef further and also to press the prosciutto into the beef slices.  Move plastic around as necessary until all slices have been pressed. On a shallow plate, place flour and pepper, stir. When the pan is heated, place on a large stove burner set to medium high heat, add 2 Tbs butter and the olive oil.  Dredge beef slices through the flour and place in the pan.  Cook on one side for about 2-3 minutes, then flip and cook on the other side for one minutes.  Remove and set aside.  You can keep the beef hot in a warm oven or cover with aluminum foil.  Repeat until all beef slices have been cooked. In the skillet over medium heat, add butter and sage.  Stir until butter starts to brown, add Marsala.  Scrape the bottom of the skillet with a wooden spoon or spatula until all brown bits have been incorporated.  Add broth, stir frequently and simmer until reduced to a semi-thick velvety sauce.  Add lemon juice, stir. Serve beef and prosciutto with a drizzle of your sauce.