Roasted Fillet of Beef Stuffed with Prosciutto

• 1 boneless beef tenderloin (about 5-6 pounds), butterflied and pounded thin
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh rosemary
• 2 cloves garlic, finely chopped
• 8 slices prosciutto crudo
• 6 tablespoons extra virgin olive oil, divided
• 1/4 cup grated Parmigiano Reggiano
• 1/2 cup dry Marsala

Prep oven per Mugnaini Roasting Oven Protocol.

Place the beef on a work surface, cut side up. Season with salt and pepper and rub with rosemary and garlic. Cover with prosciutto slices and sprinkle with cheese. Drizzle with 2 tablespoons olive oil. Starting at the long side, roll up the meat tightly and tie with kitchen string. Season the outside of the roast with salt and pepper. (The roast can be prepared up to this point several hours ahead. Cover tightly with plastic wrap and refrigerate. Bring to room temperature before cooking.)

Pour 4 tablespoons olive oil on a sheet pan and heat in wood-fired oven. Add roast and cook, turning the meat occasionally until it is browned on all sides, 6 to 8 minutes. Continue cooking until internal temperature reaches 128 degrees, about 10-12 minutes. Remove the roast to a cutting board, cover it loosely with aluminum foil and let it rest for about 5 minutes while you finish the sauce.

Add Marsala to roasting pan with the meat juices and set back into oven. Cook, scraping up the browned bits from bottom of pan, for 1-2 minutes.

Remove the string from the roast, slice the meat and serve with the Marsala pan juices.