Frank's Recipes! Braciole di Manzo Ripieno Carciofi e Prosciutto

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Braciole di Manzo Ripieno Carciofi e Prosciutto

(Beef Rolls Stuffed with Roasted Artichoke and Prosciutto)

Serves 4

1 lb. Beef Filet, cleaned and trimmed
3 Artichokes
12 slices of Parma Prosciutto
8 oz. Veal Glace
2 oz. Black Truffle shavings
4 oz. Flour
4 oz. Olive oil
2 oz. butter
Soft Polenta for accompaniment

Slice the beef filet into 12 even pieces.
Using a mallet, pound the beef flat to a size approximately the size of your open hand.
Separate each piece with wax paper and cover with plastic wrap, then place in a refrigerator.
Clean the artichokes; remove the choke, and slice into eight equal pieces. Sauté the artichokes in a non-stick pan with a little olive oil, cook slowly untl they become tender, them remove from the heat and drain.
Lay each piece of beef on a clean work surface and cover it with a piece of prosciutto, trim the prosciutto if it extends off of the beef filet.

Arrange the artichokes on the prosciutto at the top of the beef filet, and roll the beef up around the artichokes, like an egg roll, then fold in the sides as the roll approaches the end. Hold the end of the beef in place with two toothpicks.

Heat a sauté pan with the oil and butter until the butter begins to sizzle. Lightly coat the beef rolls with the flour, and sauté in the pan until each side has browned.

Remove from the oil, place on a baking tray and cook in a 450F oven for 5 minutes. Remove the oil from the pan and add the veal glace and black truffle shavings.

Remove the beef rolls from the oven and cut each one in half; arrange around some soft polenta, then drizzle with the veal and black truffle sauce.