Strip Loin Medallions Saltimbocca

Strip Loin Medallions Saltimbocca
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 12 x1 oz
    (12 x 30 g)

    strip loin medallions

  • Salt and pepper to taste

  • sufficient quantity, flour

  • 4 tsp.
    (20 mL)

    extra virgin olive oil

  • 1/4 cup
    (60 mL)


  • 1/2 cup
    (125 mL)


  • 12

    sage leaves

  • 12

    slices prosciutto

  • 12

    slices mozzarella (same size as medallions)


Preheat oven to 400°F (200°C).

Salt and pepper medallions.

Dredge meat with flour.

In a skillet, heat oil.

Brown medallions, turning only once.

Transfer medallions to a baking sheet and set aside.

Deglaze skillet with Marsala, add demi-glace, adjust seasoning and set aside.

Top each medallion with a sage leaf, a slice of prosciutto and a slice of mozzarella.

Roast 5 minutes (medium-rare).

In each plate, arrange 3 medallions with sauce drizzled round them and serve.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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