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.
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Italian
- 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
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
Keyword beef, beefrecipe, italianfood, italianrecipe, recipe, saltimbocca