Beef tenderloin Saltimbocca with sage butter sauce
Recipe created by Takashi Yoshida
Ingredients
Quantity: 1 portion
Irish beef tenderloin 110g
Cypriot Halloumi cheese (PDO) 25g
Portuguese Raw ham 4 slices
Sage 4 leaves
French Beurre Charentes-Poitou (PDO) to taste
Veal stock
Slovenian Goriska Brda/White wine Chardonnay (PDO) 15cc
Greek Kalamata Olives (PDO）(Organic) 4 grains
Spain Espárrago de Navarra /white Asperges (PGI) 2 pieces
Swedish pickled beets 3 slices
Parsley to taste
Maltese salt to taste
Instructions
Season the beef tenderloin, place the halloumi cheese on top, add sage, and wrap with raw ham. Sear in butter.
Remove the meat and let it rest. In the same pan, sauté the asparagus.
Once the asparagus is sautéed, remove it from the pan and add white wine to the pan to glaze.
Once the alcohol has evaporated, add the olives, veal stock, butter, and chopped sage to make the sauce.
Sauté the beets in butter.
