Saltimbocca di Filetto

Saltimbocca di Filetto ingredients

• 2 6-8 oz each filet mignon steaks
• 6 large fresh sage leaves
• 4 thin prosciutto slices
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 2 tbsp, unsalted butter
• 0.5 cup (e.g., Pinot Grigio) dry white wine
• 0.5 cup chicken broth
• 1 tbsp, fresh lemon juice

How to make Saltimbocca di Filetto

1. Pat the 2 filet mignon steaks dry with paper towels. Season lightly with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper. Place 3 fresh sage leaves on top of each steak.
2. Wrap each filet mignon with 2 thin slices of prosciutto, securing the sage leaves in place. Use kitchen twine if necessary to keep the prosciutto tight around the steak, or simply ensure it's wrapped snugly.
3. Lightly dredge each prosciutto-wrapped steak in 2 tbsp all-purpose flour, shaking off any excess. This light coating will help create a nice crust and thicken the sauce.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until hot. Add the steaks to the skillet and sear for 4-5 minutes per side, or until the prosciutto is crispy and golden brown and the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare).
5. Remove the steaks from the skillet and place them on a warm plate. Tent loosely with foil and let them rest for 5-7 minutes while you prepare the pan sauce. This resting period is important for juice retention.
6. To the same skillet, reduce the heat to medium-low. Add 2 tbsp unsalted butter and let it melt, scraping up any browned bits from the bottom of the pan.
7. Pour in 0.5 cup dry white wine and bring to a simmer, allowing the alcohol to cook off and the liquid to reduce by half, which will take about 2-3 minutes.
8. Add 0.5 cup chicken broth and 1 tbsp fresh lemon juice. Continue to simmer for another 3-4 minutes, until the sauce slightly thickens and reduces to a consistency that coats the back of a spoon. Taste and adjust seasoning if needed.
9. Remove any kitchen twine from the steaks before serving. Slice the Saltimbocca di Filetto into thick medallions if desired, or serve whole, spooning the pan sauce generously over each piece.
10. Serve immediately, often accompanied by roasted vegetables like asparagus or green beans, or a simple side of pasta.

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