Red Grill Angus Beef medallions Marsala with prosciutto and Gruyère

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	20 min
Total:	40 min

4
servings

Category:	Meats and substitutes
Subcategory:	Beef
Source:	Académie Culinaire

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Recipe of : Red Grill Angus Beef medallions Marsala with prosciutto and Gruyère

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Recipe ingredients

4 x 5-oz. ( 4 x 150-g) Red Grill Angus sirloin medallions
To taste salt and pepper
2 Tbsp. ( 30 mL) flour*
3 Tbsp. ( 45 mL) Irresistibles extra virgin olive oil*
1 Tbsp. ( 15 mL) butter*
¼ cup ( 60 mL) Marsala wine
4 slices Irresistibles prosciutto*
4 slices Gruyère
2 Tbsp. ( 20 mL) grated fresh Parmesan

Preparation

Preheat oven to 400°F (200°C).
Butterfly medallions (slice horizontally and lay open like a book).
Flatten the butterflied medallions to the thickness of scaloppini.
Dredge and season scaloppini.
In a skillet, heat oil and butter over medium heat.
Brown scaloppini on both sides and transfer to a baking sheet.
Deglaze skillet with Marsala and pour pan juices over scaloppini.
Top scaloppini with prosciutto and Gruyère slices.
Sprinkle with grated Parmesan and pop into the oven to melt cheese.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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