-
1
Preheat the oven to 400 degrees F.
-
2
Using a paring knife, cut a 3-inch wide pocket, about 2-inches deep, into the side of each tenderloin.
-
3
Season the cavity with salt and pepper.
-
4
Stuff 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket.
-
5
Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling.
-
6
Season the stuffed tenderloins with salt and pepper.
-
7
In a large skillet, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side.
-
8
Transfer the tenderloins to an oiled baking pan.
-
9
Roast for 8 to 10 minutes or until the internal temperature registers 150 degrees F on an instant-read thermometer for medium-rare.
-
10
Place the skillet over high heat, add the Marsala wine, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon.
-
11
Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes.
-
12
Remove the skillet from the heat and whisk in the butter until melted.
-
13
To serve:
-
14
Remove the kitchen twine, slice the tenderloins and arrange on serving plates.
-
15
Spoon the sauce over the sliced tenderloin and garnish with the chopped basil.
-
16
*Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon.
