Filet of tenderloinFilet of tenderloin
3½ oz. (80 g) Prima Donna maturo
16 green asparagus
½ cup (1 dl) Marsala (Italian dessert wine)
1½ cup (3 dl) veal fond
25 oz. (700 g) tenderloin (8 slices)
4 thin slices Parma ham
Freshly ground pepper
Cut off the bottom pieces of the asparagus and grate the Prima Donna maturo coarsely. Reduce the Marsala to half for the sauce, add the fond and allow to thicken into a sauce.
Cut the tenderloin into 8 slices and sprinkle with pepper. Fry or grill the tenderloin according to choice and cook the asparagus al dente in 3 to 4 minutes. Then season the tenderloin if desired with salt. Place 2 asparagus on a plate and then top, in succession, with a piece of tenderloin, a slice of Parma ham, another two asparagus and finish off with a piece of tenderloin. Sprinkle with coarsely grated Prima Donna maturo and a little freshly ground pepper.
Place in the oven until the cheese melts. Serve with the sauce.
Cabernet Merlot (Red, France)