Beef Saltimbocca
It is good sometimes not to stick too much to tradition, mix it up, try something new. We are making traditional Saltimbocca but we replaced the veal with Black Angus Hanger Steak and....Well, see for yourself.
Ingredients
- 5 hanger steaks pounded out
- 5 slices prosciutto
- 10 leaves sage
- 150 g butter
- 100 ml olive oil
- 250 ml white wine
- parmesan shavings
- flour to coat the meat
- salt and pepper to taste
Instructions
- cut the meat in relatively thick pieces
- using a ziplock bag pound out the meat until it becomes thin
- place on top of every piece of meat the parmesan shavings
- place on top of every piece of meat the prosciutto and 1 leaf of sage
- take a toothpick and sew in to secure all ingredients
- in a pan running at medium low temperature add the butter
- add the olive oil
- keep the heat relatively low as we don't want the meat to cook too fast
- flour the side of the meat and put it in the pan with the prosciutto facing down. Let it cook for 2 minutes or until the meat turns golden brown.
- add extra sage in the pan
- turn the meat so the prosciutto crispens up
- add the white wine and let it cook for 2 minutes
- remove the meat from the pan and let the sauce thickens up
- add salt and pepper to taste
- pour the sauce over the meat
- ready to serve