Cooking the Stuffed Beef Tenderloin

Cup of Yum
1. Melt 2 tablespoons of butter with the 2 tablespoons of olive oil in a large Dutch oven or oven proof skillet, over medium-high heat.
2. Sear the beef tenderloin on all sides until browned. Remove the beef tenderloin and reduce heat to low.
3. Deglaze the pan by slowly adding in the wines and using a wooden spoon to break up and browned bits stuck on the bottom of the pan. Once the wine is added, add in the beef broth and rosemary sprig and increase the heat to medium high.
4. Bring to a boil for 1 minute, then remove from the heat. Return the beef to a pan.
5. Add the Dutch oven or skillet to a 350-degree oven. Cook until the center of the beef reaches 120 degrees. This typically takes about 30-45 minutes. Baste with the sauce about every 10 minutes.
6. When the meat has reached temperature, remove the roast to a cutting board. Tent with foil for about 10 minutes while you finish the sauce.

Finishing the Wine-Cream Sauce

1. Strain the sauce from the pan into a saucepan. Heat over medium heat. Add the heavy cream and bring to a brief boil then reduce to a simmer for 10 minutes. If desired, thicken with a cornstarch slurry of 1 tablespoon cornstarch and ¼ cup cold water. Bring back to a boil after adding the slurry.

Serving the Rosa di Parma

1. Slice the beef tenderloin into about ½-inch slices. Serve with the warm sauce.