2 1/2 to 3 pounds pork tenderloin or mignon
thin slices of prosciutto
2 tablespoons olive oil
2 tablespoons butter or margarine
1 chopped onion
1 chopped carrot
1 to 2 cups beef broth
1 cup white wine
some allspice
1 sprig of rosemary
salt and black pepper to taste
12 to 14 thin slices of cooked prosciutto
1/3 cup grated Parmesan cheese
Mushroom Gravy:
1/4 cup butter or margarine
1 chopped onion
1/2 pound or 1 large can of mushrooms, finely chopped
1 crushed garlic clove
2 chopped scallions
2 tablespoons chopped fresh parsley
To assemble the dish: remove and discard any excess fat and stringy bits from the meat
Slice the meat into very thin strips
Arrange the slices slightly overlapping in 1 or 2 warm serving dishes
Spread a little mushroom gravy over each second slice of meat, interlacing with folded prosciutto slices
For the cheese sauce: melt the butter or margarine in a pan
Add the flour and, when it foams, add 6 cups of milk
Whisk constantly until the sauce thickens and cooks for an additional 2 minutes
Remove from heat and stir in the eggs, one at a time, whisking well
Add the mustard, salt, and pepper, and finally 1/2 cup grated Parmesan cheese, stirring well
The sauce should be smooth and creamy
Do not reheat the sauce, as it may separate
Spread 1/3 of the sauce over the meat
To the remaining sauce, add the reserved milk
Cover the meat with the sauce, placing a little in each corner
Sprinkle with the remaining grated Parmesan cheese
(This dish can be prepared ahead and refrigerated under wraps.) To serve, heat the oven to 170°F (30°C)
Place in the oven for 25 to 30 minutes or until the sauce begins to bubble and brown
Remove any solidified fat from the reserved liquid into a separate container
Reheat, taste and adjust seasoning, and serve separately as a gravy.
2 1/2 to 3 pounds pork tenderloin or mignon
thin slices of prosciutto
2 tablespoons olive oil
2 tablespoons butter or margarine
1 chopped onion
1 chopped carrot
1 to 2 cups beef broth
1 cup white wine
some allspice
1 sprig of rosemary
salt and black pepper to taste
12 to 14 thin slices of cooked prosciutto
1/3 cup grated Parmesan cheese
Mushroom Gravy:
1/4 cup butter or margarine
1 chopped onion
1/2 pound or 1 large can of mushrooms, finely chopped
1 crushed garlic clove
2 chopped scallions
2 tablespoons chopped fresh parsley
To assemble the dish: remove and discard any excess fat and stringy bits from the meat
Slice the meat into very thin strips
Arrange the slices slightly overlapping in 1 or 2 warm serving dishes
Spread a little mushroom gravy over each second slice of meat, interlacing with folded prosciutto slices
For the cheese sauce: melt the butter or margarine in a pan
Add the flour and, when it foams, add 6 cups of milk
Whisk constantly until the sauce thickens and cooks for an additional 2 minutes
Remove from heat and stir in the eggs, one at a time, whisking well
Add the mustard, salt, and pepper, and finally 1/2 cup grated Parmesan cheese, stirring well
The sauce should be smooth and creamy
Do not reheat the sauce, as it may separate
Spread 1/3 of the sauce over the meat
To the remaining sauce, add the reserved milk
Cover the meat with the sauce, placing a little in each corner
Sprinkle with the remaining grated Parmesan cheese
(This dish can be prepared ahead and refrigerated under wraps.) To serve, heat the oven to 170°F (30°C)
Place in the oven for 25 to 30 minutes or until the sauce begins to bubble and brown
Remove any solidified fat from the reserved liquid into a separate container
Reheat, taste and adjust seasoning, and serve separately as a gravy.
