Beef medallions Marsala with prosciutto and Gruyère

Beef medallions Marsala with prosciutto and Gruyère
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 4 x 5 oz
    (4 x 150 g)

    sirloin medallions

  • To taste salt and pepper

  • 2 Tbsp.
    (30 mL)


  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)


  • 1/4 cup
    (60 mL)

    Marsala wine

  • 4

    slices prosciutto

  • 4

    slices Gruyère

  • 2 Tbsp.
    (20 mL)

    grated fresh Parmesan


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.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007