Ingredients

• 1 beef tenderloin
• 12 slices Prosciutto
• 2 celery ribs, chopped
• 1 carrot, chopped
• 1 onion, quartered
• Dijon mustard
• 1 tbsp rosemary
• 1 tbsp sage

• salt
• pepper

Sauce:

• red wine
• 1 cup chicken broth, chilled
• 1 tbsp. flour

Method

Preparing the ingredients

1. preheat the oven to 500°F
2. cut off the tops and bottoms of the celery, cut them in half down the middle, then cut them into 2 inch pieces
3. cut the carrot in half, down the middle, then cut into quarters
4. peel the onion, then quarter it
5. pull the leaves off of the rosemary, then chop the rosemary and the sage

Seasoning and cooking the meat

1. put Dijon on the tenderloin and coat it fully
2. add the rosemary and sage pieces onto the meat, then add some salt and pepper
3. flip the meat and repeat steps 1. and 2.
4. lay out the Prosciutto on the board, and place the tenderloin on top
5. bring up the sides of the Prosciutto along the sides of the tenderloin
6. cover the top of the tenderloin with more Prosciutto, then tie with some string to hold everything together. make sure to trim the strings
7. place the vegetables into a dish and put a grill rack on top, pouring some olive oil and placing the meat on the rack
8. cook in the oven for 15 minutes at 500°F
9. roll the meat over and cook for 10-15 minutes, making sure the tenderloin gets not hotter than 125°F
10. set the meat on a sheet pan and cover the meat fully with tin foil

Making the sauce

1. put flour into the chicken broth and whisk
2. add some red wine and the roasted vegetables from before, including the char and all, into a pan, then add the broth and flour
3. mix and cook the sauce at a low simmer/boil for 5 minutes
4. strain the sauce into a small bowl

Finishing touches

1. cut the strings off of the tenderloin and slice the meat
2. serve the meat on a plate with the sauce on the side before you enjoy!