We added spinach to this traditional Italian dish, which is served in Italy for special occasions. Served with its pan juices, it pairs perfectly with potatoes. Just be sure to get the beef from your local butcher.
1. Butterfly beef with a sharp, thin bladed knife by cutting lengthwise down center of tenderloin and opening like a book. Cover with parchment and pound until beef is about ¼-inch thick.
2. Stir together olive oil and garlic. Brush beef with half the garlic oil. Sprinkle with pepper.
3. Arrange prosciutto over entire surface of beef. Top with cheese and spinach. Carefully roll meat lengthwise into a long slender roll. Using kitchen twine, tie to secure.
4. Mix together salt, sage, and chopped rosemary and rub into surface of meat. Combine remaining garlic oil and butter in a Dutch oven or deep skillet and place over medium heat. Add beef, turning to brown all sides.
5. Add brandy and rosemary sprigs to pan and allow brandy to reduce. Pour in beef broth. Continue to cook, turning and basting beef with pan juices about 30 minutes for rare or longer for desired doneness. Let stand 10 minutes. Remove twine and slice.
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