4 – 1 oz beef tenderloin
8 sage leaves
2 slices prosciutto
1 artichoke heart, quartered
3 spears asparagus, blanched
3 baby carrots, blanched
2 pearl onions, halved
1 cup chanterelles, cleaned
1 tbsp shallots, finely chopped
1 clove garlic, finely chopped
2 fingerling potatoes, cooked & halved
¼ cup balsamic vinegar
1 cup veal jus
3 oven dried cherry tomatoes, halved
Chervil for garnish

Place all four pieces of beef between some plastic wrap and pound until approximately ½ cm thick.

Place four of the sage leaves on top of one piece of beef. Next cover with a slice of prosciutto and finish with another piece of beef. Repeat for the remaining two pieces of beef.

In a medium heat pan sear the two sal tim bocca and place in the oven at 375F for approximately 5 minutes.

At the same time, on high heat, sauté in butter the artichokes, asparagus, baby carrots, pearl onions, chanterelles, shallots, garlic and fingerling potatoes.

Once cooked, add the vinegar and reduce by half. Then finish with the veal jus bring to the boil.

Last layer the beef and vegetables in a bowl starting with the vegetables. Garnish with oven dried tomatoes and chervil, and then serve.
Serves 4