-
1
In a large skillet, heat the olive oil.
-
2
Add the shallots, carrot and prosciutto, cover and cook over low heat, stirring once or twice, until the shallots are softened but not browned, about 6 minutes.
-
3
Blanch the cherry tomatoes in boiling water just until the skins loosen, about 10 seconds.
-
4
Drain in a colander and rinse under cold running water.
-
5
Peel the tomatoes and cut them in half crosswise.
-
6
Scoop out the seeds and pat the tomatoes dry.
-
7
Rub the sage all over the roast and season with pepper.
-
8
Push the vegetable mixture to the side of the skillet.
-
9
Add the beef.
-
10
Cook over high heat until well-browned all over, about 12 minutes.
-
11
Season the beef with salt and stir in the mushrooms and chopped tomatoes.
-
12
Add 3/4 cup of the wine and boil for 3 minutes.
-
13
Add the stock and bring to a simmer.
-
14
Cover and simmer gently over low heat, turning the meat once or twice, about 25 minutes for rare.
-
15
Transfer the roast to a carving board and cover loosely with foil.
-
16
Add the remaining 1/2 cup of wine to the skillet and boil over high heat for 5 minutes.
-
17
Transfer the mixture to a food processor and puree until smooth.
-
18
Return the puree to the skillet and bring to a simmer over moderate heat.
-
19
Add the cherry tomatoes, season with salt and pepper and cook for 2 minutes.
-
20
Remove from the heat and swirl in the butter.
-
21
Thinly slice the meat and arrange on 8 dinner plates.
-
22
Spoon some of the sauce and cherry tomatoes over the meat and serve at once.
-
23
Pass any remaining sauce separately.
