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.
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.
© Société des alcools du Québec, 2007
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