Rosa di Parma

Slice the beef fillet lengthwise horizontally without cutting completely through, then open it flat like a book.

Place plastic wrap over the opened beef and gently flatten it to an even thickness using a meat mallet.

Season the inside surface lightly with a pinch of salt and freshly cracked black pepper.

Lay the slices of Prosciutto di Parma evenly over the meat, leaving a small border around the edges.

Scatter the shaved Parmigiano Reggiano evenly across the layer of prosciutto.

Roll the beef up tightly along its length to form a neat, compact cylinder.

Tie the roll securely with kitchen twine at two-centimetre intervals to hold its shape during cooking.

Heat the olive oil and butter in a heavy pan over medium-high heat with the garlic and rosemary.

Sear the rolled beef on all sides for eight minutes until deeply browned all over.

Pour in the Marsala wine and balsamic vinegar, then turn the heat down to low.

Cover and simmer gently for fifteen minutes, turning the meat once, until medium-rare in the centre.

Transfer the beef to a board to rest for ten minutes, then snip the twine and carve into thick medallions.