Instructions

01
Pat the filet mignon slices dry with paper towels. Season both sides with salt and pepper.
02
Lay 3 sage leaves on each steak, then wrap each with prosciutto, pressing gently to adhere. Lightly dust both sides of the wrapped steaks in flour, shaking off excess.
Herb says
The flour helps the prosciutto stick and gives our sauce body after searing. It’s the edible version of science glue.
03
Heat olive oil and 1 tablespoon of butter over medium-high heat in a large Dutch oven or high-sided skillet.
04
Add the prepared filet mignon steaks and sear about 1 minute per side, just until the prosciutto is crisp and the steaks are golden. Transfer steaks to a plate (they’ll finish cooking in the sauce).
05
Lower the heat to medium. Add the onion, carrot, and celery. Sauté until softened and lightly golden, about 5 minutes. Stir in the garlic and cook 1 minute more.
06
Pour in the white wine. Scrape the bottom of the pan to loosen any browned bits.
Herb says
This is deglazing. Those bits, known as fond, are pure concentrated flavor. Give them a good scrape for maximum taste extraction.
07
Simmer the wine for 2 minutes, then add crushed tomatoes and chicken broth. Bring to a gentle simmer.
08
Nestle the seared steaks into the sauce, prosciutto side up. Spoon some sauce over each. Cover and simmer gently for 15 minutes, turning once halfway through.
09
Remove lid and cook uncovered 4-5 minutes, letting the sauce reduce and thicken slightly.
Herb says
Uncovering lets the sauce concentrate and the top of the steaks caramelize a little, classic osso buco technique, just with an easier cut.
10
Transfer steaks to a serving platter. Stir in lemon zest, juice, and remaining tablespoon of butter into the sauce until glossy. Taste and adjust salt and pepper as needed.
11
Spoon sauce over the steaks and sprinkle with chopped parsley. Serve immediately.

HERB

Sage Advice

Ingredients

Instructions