Beef Fillet with Marsala

Ingredients

• kg beef fillet
• medium onion
• prosciutto
• butter
• salt
• pepper
• pinch flour
• broth or water
• fingers of a glass Marsala wine
• pork back fat (lardone)

Instructions

1. Shape and tie about 1 kg of beef fillet into a roll.
2. Brown it with a thinly sliced onion, a few slices of prosciutto and butter; season lightly with salt and pepper.
3. When browned and the onion consumed, dust with a pinch of flour, colour it, and moisten with broth or water; simmer gently.
4. Strain and degrease the juice, return it to the fire with three fingers of Marsala and boil slowly.
5. Serve with a reduced, not over-floured juice. (Variant: lard the fillet and cook it with only butter and Marsala.)