Tenderloin Fillet

Makes 4 servings.


  • 16 asparagus stems, washed prepared
  • 1/2 cup (2 oz.) Prima Donna® cheese, grated
  • 1-1/2 lb. tenderloin
  • 4 thin slices of prosciutto
  • Salt and pepper, to taste


  • 1/2 cup Marsala wine
  • 1-1/2 cups veal stock


Cut the tenderloin into 8 slices and season with salt and pepper. Grill the tenderloin to your preference.

Meanwhile, cook the asparagus al dente in boiling water for 3 t0 4 minutes. Drain and set aside.

To cook the sauce, reduce the Marsala wine by half in a hot sauté  pan. Add the stock and allow to thicken the sauce.

To serve, place 2 aspargus stems on a plate and top with a piece of tenderloin, a slice of prosciutto, two more asparagus stems and another piece of tenderloin. Sprinkle with the Prima Donna® cheese and freshly grated black pepeper.

Place under the broiler until the cheese melts. Serve with the sauce.