Ingredients

• 4 (8-ounce) boneless lamb tenderloins, see Cook's Note*
• Salt and freshly ground black pepper
• 4 thin slices prosciutto or ham
• 4 thin slices (about 1/2-ounce each) Pecorino Romano
• 8 whole fresh basil leaves
• 3 tablespoons olive oil
• 1/2 cup dry Marsala wine or dry sherry
• 1/2 cup low-sodium chicken stock
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons chopped fresh basil leaves
• Special equipment: kitchen twine

Instructions

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. Season the cavity with salt and pepper. Stuff 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket. Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling. Season the stuffed tenderloins with salt and pepper.
3. In a large skillet, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side. Transfer the tenderloins to an oiled baking pan. Roast for 8 to 10 minutes or until the internal temperature registers 150 degrees F on an instant-read thermometer for medium-rare.
4. 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. Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes. Remove the skillet from the heat and whisk in the butter until melted.
5. To serve:
6. Remove the kitchen twine, slice the tenderloins and arrange on serving plates. Spoon the sauce over the sliced tenderloin and garnish with the chopped basil.
7. *Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon.
8. While the lamb is roasting:.