Recipes from The Holy See (Vatican City) - Stuffed Bresaola

Recipes from The Holy See (Vatican City)

Stuffed Bresaola

Country: The Holy See (Vatican City)
Course: Main
Makes: 2 to 4 servings


  • 1 lb beef tenderloin
  • 1 1/2 tsp white wine vinegar
  • 1 tsp fennel seeds, ground
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 1/2 tsp lard
  • 2 slices prosciutto
  • 2 cloves garlic
  • 2 egg yolks
  • 1/4 cup parmesan cheese
  • 1 tbsp parsley, minced
  • 1 1/2 tsp mint, minced
  • 1 tsp thyme, minced


  1. Cut the beef loin into slices roughly the size of your hand. Flatten with a meat mallet and drizzle with the vinegar.
  2. Sprinkle with the ground fennel, cinnamon, salt and pepper. Stack the pieces and let marinate in the fridge for a couple of hours.
  3. Now rub the meat pieces with the lard and prosciutto*. In a small bowl, mix the garlic and egg yolks with the cheese, parsley, mint and thyme. Add a little more pepper to taste.
  4. Spread this mixture over the beef slices and roll up. Place on a skewer with a piece of bacon and a sage leaf between each roll.
  5. Pan cook until medium-rare.