Stuffed Beef Tenderloin: the classic recipe for the typical Italian Rosa di Parma

The Rosa di Parma is an Italian main dish to make stuffed beef tenderloin. This recipe belongs to the Emilian gastronomic tradition which is prepared with its typical regional products: Parma raw ham, parmesan cheese and Lambrusco wine.

In this recipe the beef fillet is stuffed with typical raw ham and parmesan cheese, rolled with kitchen string, then cooked in a pot with wine. Once cut into slices, the roast will take on the look of a rose, lighter on the sides and darker in the center.

The perfect cooking of the Rosa di Parma requires that the meat inside is pink in color and therefore slightly rare (the core temperature must be around 55° C/131° F). The cooking base, thickened with a little fresh cream, will be the perfect accompaniment to this scenographic roast, elegant and suitable for important occasions. This stuffed beef tenderloin is ready to conquer even the most demanding guest.

Controlling the temperature of the meat is essential to obtain the right cooking and a moist, juicy and not stringy consistency. Alternatively, if you don't have a cooking thermometer, you will need to calculate no more than 35-40 minutes of cooking for a 1 kilogram fillet.

Tips

For a tastier end result, you can replace the beef fillet with veal.

Instead of opening it like a book, you can make a simple incision along the entire length of the piece of meat. In this way you will have a pocket to fill with raw ham and parmesan cheese.

How to store Rosa di Parma

The stuffed beef tenderloin can be stored in the refrigerator in a glass container for 2 days. You can freeze it before or after cooking if you have used fresh ingredients.

How to make Stuffed Beef Tenderloin 

Beat the fillet with a meat tenderizer, so as to make it thinner and more tender.

Season the entire surface of the meat with salt and pepper, then lay the slices of raw ham on top, placing them slightly overlapping.

Continue until the entire surface is covered.

Slice the parmesan cheese into flakes, using a potato peeler.

Spread the flaked parmesan cheese on the raw ham.

Also in this case cover the entire surface.

Roll up the fillet from the short side.

Form a uniform and tight roll.

The filling must remain inside the roll which, laterally, must already remember the shape of a rose.

Tie the roast with kitchen string to keep it in shape during cooking.

Season the surface with salt and pepper, then brush with a little oil.

In a high roasting pan, brown the garlic clove with a drizzle of extra virgin olive oil.

Lay down the Parma rose.

Gently brown the meat on all sides.

When the meat is golden and the juices sealed, remove the garlic.

Pour in all the Lambrusco wine and the other one.

Bring the wine to a boil and cook the Parma rose for about 40 minutes, turning it from time to time in the cooking sauce.

When the wine has dried up and the Parma rose has reached a core temperature of about 55° C (131° F), turn off the heat.

Remove the meat from the pan, wrap it in aluminum foil and keep it warm.

Filter the cooking juices and add the fresh cream.

Bring back to the boil and simmer for 10-15 minutes until the sauce has thickened.

Cut the Parma rose into slices about one and a half cm thick, sprinkle with a few tablespoons of sauce and serve immediately.