Lee Jae-hoon's Saltimbocca

Name: Lee Jae-hoon's Saltimbocca
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 150g beef striploin; 2 sage leaves; 2 slices prosciutto; 1 tbsp flour; 1 tbsp olive oil; a little grated Grana Padano cheese; 50ml red wine; 1 tbsp butter

An Italian beef dish made by topping thinly sliced beef with sage and prosciutto, then lightly pan-frying and serving with a butter and wine sauce.

10 min Difficulty Easy Meat & mains

Main ingredients

beef striploin sage prosciutto Grana Padano cheese red wine butter

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beef striploin sage prosciutto Grana Padano cheese red wine butter

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Recipe

Thinly pound the beef striploin, place sage leaves and prosciutto on top, and secure with a toothpick.
Lightly dust the meat with flour to prevent juices from escaping during cooking.
Heat olive oil in a pan and sear the meat until golden brown.
Once the meat is cooked, sprinkle with grated Grana Padano cheese and transfer to a plate.
In the same pan, add red wine and butter, and simmer briefly to make a sauce.
Pour the finished wine butter sauce over the cooked beef to serve.

Top the beef with sage and prosciutto, then dust with flour.
Heat olive oil in a pan, sear the meat, and sprinkle with cheese.
Pour over the sauce made with wine and butter to finish.

Cooking tips

Since prosciutto is already salty, there is no need to season the beef with additional salt.
Because the meat is thin, cook it quickly over high heat to avoid overcooking.

Recommended for

Those who want to quickly make a special wine pairing snack or Italian main dish.
Those who want to recreate a high-end dish for guests with an easy process.

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Lee Jae-hoon's Saltimbocca

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