Beef Tenderloin Rosa Di Parma

• 1 4 to 5-pound whole beef fillet, trimmed
• 6-8 thin slices prosciutto
• 2 cups freshly grated Parmigiano-Reggiano
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 tablespoons minced garlic
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh rosemary

1. If its still attached, cut away the side strip of meat from the fillet (save for a stir fry).
2. Trim away most of the external fat and any of the underlying membrane, called the silver skin.
3. To double-butterfly the fillet, place it on a cutting board with a short end toward you.
4. Keeping your knife parallel to the board, make a cut along one long side of the roast, about two thirds of the way down from the top of the fillet, cutting to about 1 inch from the other side.
5. (Do not cut all the way through.)
6. Flip over the fillet and turn it around so the other short end is toward you.
7. Repeat the cut on the uncut side, once again cutting along the long side of the roast, about two thirds of the way down from the top, stopping about 1 inch from the other side.
8. Open both cuts so you have a large rectangle and turn the meat fat side down.
9. Use the heel of your hand to press the fillet open into an even thickness.
10. (Tenderloin is so tender that you wont need to pound it.)
11. Cover the meat with a layer of prosciutto slices (its okay if the slices overlap).
12. Spread the Parmigiano-Reggiano over the prosciutto to make an even layer, covering all of it except for a 1-inch border.
13. Starting from a long side, roll up the meat jelly roll-style.
14. Tie the roast at 2-inch intervals with butchers twine.
15. Let it rest at room temperature for 1 hour.
16. Preheat the oven to 450F.
17. Lightly brush the roast all over with the olive oil.
18. Combine all the herb rub ingredients in a small bowl, then coat the roast all over with the rub.
19. Place the roast on a rack in a shallow roasting pan and roast for 25 minutes, or until an instant-read thermometer inserted in the center registers 110F to 115F for rare, 120F to 125F for medium-rare or 130F to 135F for medium.
20. Remove from the oven, cover loosely with aluminum foil and let rest for 15 to 20 minutes before slicing.
21. To serve, remove the twine and cut the roast into 1/ 2-inch-thick slices.

beef fillet, olive oil, salt, freshly ground black pepper, garlic, fresh sage, fresh rosemary

Taken from www.foodrepublic.com/recipes/beef-tenderloin-rosa-di-parma-recipe/ (may not work)