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Rosemary Prosciutto Wrapped Filet Mignon

Rosemary Prosciutto Wrapped Filet Mignon

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 3 minutes

Ingredients: Add ingredients to List

Rosemary Prosciutto Wrapped Filet Mignon
24 oz filet mignon
3 tablespoon Hannaford Inspirations Lemon Rosemary Dipping Oil
2 tablespoon Hannaford Inspirations Garlic Dipping Oil
1 teaspoon shallot, chopped (1 shallot)
24 oz Home style fully cooked mashed potatoes
41/2 cup Hannaford Inspirations Baby Arugula
1/2 cup gorgonzola cheese, crumbled
1/2 teaspoon Black pepper, freshly ground
1/4 teaspoon Salt
4 slices prosciutto di parma
3 tablespoon Hannaford Inspirations Balsamic Vinaigrette
2 tablespoon Hannaford Inspirations Sun Dried Tomato bruschetta
2 tablespoon Pine nuts, toasted

directions:

1. Preheat oven to 500 degrees F.
2. Place Filet Mignon steaks on a plate and coat both sides of steaks with 2-tablespoons. of the Rosemary Dipping Oil. Set aside.
3. Prepare Italian Mashers. In a 2-quart saucepan, heat Garlic Dipping Oil over medium heat. Add shallot and cook, stirring, for 3 to 6 minutes, or until lightly browned. Stir in mashed potatoes and cook, stirring often, 6 minutes or until heated through.
4. Chop 1/2-cup of Baby Arugula into thin slices. Stir chopped arugula and <-cup of the cheese into potatoes. Cover, and keep warm.
5. Prepare steak. Remove beef from oil and pat dry. Sprinkle with pepper and salt. Wrap each steak with a piece of Prosciutto di Parma. Heat the remaining Rosemary Dipping Oil in a large skillet with an oven proof handle (such as a cast-iron skillet) over medium high heat, until hot. Add steaks and cook until browned, about 3 minutes. Turn steaks and put skillet in oven. Cook 3 to 4 minutes for medium rare, or to your liking. Remove steaks to a plate and tent with foil; let rest 5 minutes.
6. Prepare salad. In a large bowl, place remaining 4-cups arugula. In a cup, combine Balsamic Vinaigrette and Sun-Dried Tomato Bruschetta. Pour over arugula; toss to coat.
7. To serve, divide Italian Mashers onto four plates. Place steak at an angle on part of the potatoes. Divide salad onto plates next to steak and sprinkle with remaining 1/4-cup cheese and pine nuts.
Source: Hannaford fresh Magazine, March - April 2007

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Quantity Ingredients  
24 oz filet mignon  
3 tablespoon Hannaford Inspirations Lemon Rosemary  
2 tablespoon Hannaford Inspirations Garlic Dipping  
1 teaspoon shallot, chopped (1 shallot)  
24 oz Home style fully cooked mashed potatoes  
41/2 cup Hannaford Inspirations Baby Arugula  
1/2 cup gorgonzola cheese, crumbled  
1/2 teaspoon Black pepper, freshly ground  
1/4 teaspoon Salt  
4 slices prosciutto di parma  
3 tablespoon Hannaford Inspirations Balsamic Vinai  
2 tablespoon Hannaford Inspirations Sun Dried Toma  
2 tablespoon Pine nuts, toasted  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 1031 kcal (51%)
Calories from Fat 738 kcal (0%)
Total Fat 82 g (126%)
Saturated Fat 35 g (175%)
Cholesterol 191 mg (63%)
Sodium 1385 mg (57%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 8 g (32%)
Protein 59 g (98%)
Vitamins
Vitamin A 5001 IU (100%)
Vitamin C 27 mg (45%)
Minerals
Calcium 173 mg (3%)
Iron 18 mg (30%)
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