Medallion of tenderloin with smoked ham

06726 MEDALLION of TENDERLOIN, SMOKED HAM 2 PEOPLE INGREDIENTS 1 beef tenderloin from about 250 g (8 cm in diameter, 2 inches thick), 70 g of smoked ham slice, 2 tablespoons butter, half a glass of dry marsala, a few leaves of Sage, salt and pepper.

Preparation: 10 minutes cooking time: 13 minutes Cut from the PROCESS slice of ham a 6 cm in diameter and mince the ham scraps in garbage disposals; cut a slice of tenderloin vertically along the diameter.

Melt the butter in a small frying pan, insaporitelo with two Sage leaves and saucepan, the two pieces of meat for 5 minutes on both sides.

Sprinkle the pretzels, pepateli, remove them from the Pan and keep them warm.

Add 30 seconds to the ham in bottom of cooking the meat, after removing the Sage, then put the heat the ham.

Add the chopped ham to cooking, FRY for 20 seconds, stirring with a wooden spoon; pour the marsala to the Pan and let it shrink the sauce for 2 minutes to fire.

Divide the ham slice into two equal parts, cutting it with a knife along the diameter.

Place a serving platter over the two pieces of Tenderloin, lean on each half slice a piece of ham and sprayed the Locket with the hot sauce.

Serve decorated with a sprig of Sage leaves.