Oh the love and compliments I received when I served this Beef Tenderloin Saltimbocca. I felt like a James Beard Award winning chef after my family finished thoroughly praising me and my saltimbocca. And such praise doesn’t always happen. Nope, not at my house.
I have to admit, my palate was dancing with complete bliss after one bite of this Beef Tenderloin Saltimbocca with Red Wine Pan Sauce. I smiled to myself and felt utterly vindicated as dinner the night before was a total disaster. My recipe testing didn’t go as planned. Which is what happens on occasion and which is why we call it recipe “testing” – as I so humbly told my family while they were making funny faces and critiquing my meal. Even chef’s have dinner disasters.
Typically prepared with veal, this saltimbocca is just as decadent when prepared with the most tender cut of beef – the tenderloin. Medallions of tenderloin are pounded thin, layered with fresh sage leaves and pancetta, quickly pan seared and then finished with a sensuous red wine and butter pan sauce.
What made this gorgeous Beef Tenderloin Saltimbocca even more perfect was the wine I paired with it – 2013 Yao Ming Cabernet Sauvignon. This sumptuous wine is from one of the most celebrated vintages in the history of the Napa Valley. “It displays a level of balance, elegance, structure and ageability”. Silky and lush, the 2013 Yao Ming Cabernet Sauvignon pairs elegantly with the saltimbocca, allowing the uncomplicated and bright flavors of the dish to shine while complimenting the beauty of the wine.
Although this exquisite dish might seem fancy, it’s perfectly simple to prepare. I love to serve this with a seasonal green and vegetable salad with a light vinaigrette such as a lemon Dijon or balsamic or roasted zucchini, broccoli or braised bitter greens. If you’re looking for a little more substance to add to the meal, good old-fashioned mashed potatoes pair nicely. 😉
Delicious Wishes and Loads of Love,
*Although I’ve been a huge fan of Yao Ming Family Wines for a while now, I was fortunately gifted with a bottle for this recipe.
- 2lbs beef tenderloin, cut into 8-10 medallions
- 1 bunch fresh sage leaves
- 8-10 slices pancetta
- 2 tablespoons ghee or extra virgin olive oil
- 1 cup red wine (any wine that you would drink)
- 6 tablespoons butter
- Salt and freshly ground black pepper to taste
- Chopped fresh Italian parsley for garnish
The fragrant and earthy flavors in this gorgeous beef dish pair exquisitely with the Mao Ying 2013 Cabernet Sauvignon. Sip, savor and enjoy.