Beef Saltimbocca
Beef Saltimbocca originates in Rome, and has become a classic dish recreated around the world. Originally made with veal, this dish is equally good with tenderised beef. The main components are beef, prosciutto and sage.
Saltimbocca means ‘leap into the mouth’
With a name translating as ‘leap into the mouth’, you know this recipe is going to be tasty. One of the fastest and tastiest ways to eat tenderised steak; once you try this recipe you will definitely add it to your regular rotation.
What to serve Beef Saltimbocca with
You can really serve beef saltimbocca with any style of side dish – from boiled new potatoes to oven roasted tomatoes, or even a salad.
Typical Roman side dishes include sautéed spinach or chicory for that rich creamy accompaniment. For potato-lovers, nothing beats roasted potatoes, heavy on Italian herbs and dressed with fresh sage.
You can also use tenderised chicken breast as a lighter alternative.
Beef Saltimbocca
Course: DinnerCuisine: Italian4
servings10
minutes10
minutesA delicious Italian classic, prepped and made easy for your convenience.
Ingredients
4 pieces of tenderised steak
2 teaspoons plain flour
50g butter
8 large sage leaves
8 slices of prosciutto
250ml dry white wine
Salt and pepper
Directions
- Season the flour and use it to dust the meat.
- Melt 25g of the butter in a large frying pan and quickly fry the steak in batches, until lightly frowned, draining the meat and transferring the slices to a plate.
- Lay a slice of prosciutto and 1 sage leaf on the centre of each steak and return them to the pan for a further 2 minutes until cooked through, carefully turning each piece once to sear the prosciutto and sage.
- Drain and transfer to warm serving plates
- Pour the wine into the pan and let it bubble until reduced by about half. Cut the remaining butter into pieces and whisk into the wine.
- Season to taste and pour the sauce over the meat to serve.
Notes
- Use our easy tenderised steak to make this recipe super easy and quick!