I love cooking with sage. I love the fragant smell and the earthiness to it. I normally use sage with turkey. The combination reminds me of Fall and of Thanksgiving. Today, I tried sage with beef tenderloin and prosciutto. This is a fun recipe that requires very little time and effort. It makes a great appetizer but you can also serve it as an entree. Enjoy!
2 lbs of beef tenderloin
1/2 of prosciutto, sliced thinly and cut in half lengthwise
1 small bunch of fresh sage leaves
2 carrots, cut into thin, long strips (about 1.5 inches long and 1 cm wide)
2 stalks of green onions, cut into strips about the same size as the carrots (use green parts only)
olive oil, salt and pepper
Skewers (soak them in water for about 30 minutes before cooking)
1. Use a meat tenderizer to soften the beef. This is great to do after a bad day at work.
2. Slice the beef crosswise to get long, thin strips. You want it long enough to be rolled.
3. Start assembling. Take one strip of meat, place one slice of prosciutto on top. Then place 1 to 2 sage leaves, 1 to 2 sticks of carrots, 1 to 2 pieces of green onions on top. You want to place the sage and carrots at the very top of the meat, so you can roll the meat around it. Picturing rolling a burrito, or a joint, if you’re into that sort of things.
4. Roll up each piece of beef into a tight cylinder, then slide into the skewer. Be sure to puncture each end of the meat to secure the roll. You may add about 3 to 4 rolls on each skewers, depending on size.
5. Continue until you run out of beef.
6. Season the rolls with salt and pepper on each side. Drizzle oil over each.
7. Grill your skewers until desired done-ness. Be sure to turn the skewers to evenly cook all sides. Feel free to add more oil if needed. It will take about 10 minutes total for medium-rare.
You can serve the meat rolls by itself. I wrapped lettuce around it and ate it with nuoc cham. To make this sauce, mix 1 tbsp of fish sauce, 1 tbsp of sugar, 5 tbsp of water, 1 tbsp of rice vinegar, 1 tbsp of lime juice. Add chopped chili peppers and garlic. Adjust to taste.