INGREDIENTS
1
cut into 4-inch pieces 4 ounces prosciutto
1
center-cut beef tenderloin, center-cut roast
1 cup
Cremini mushrooms, fresh
6 cloves
Garlic
1
Onion, cut into quarters, medium
2 tbsp
Parsley, fresh
1 tsp
Rosemary, fresh
1 tbsp
Rosemary, fresh leaves
1/3 cup
Shallots
1 tsp
Thyme, fresh
1 tbsp
Thyme, fresh leaves
3 cups
Lower-sodium beef broth
1 tbsp
Tomato paste
1
Black pepper, Ground
1
Salt
3 tbsp
Olive oil
1 cup
Croutons, plain
2 tbsp
Butter
1/2 cup
Parmesan cheese, grated
1/2 cup
Red wine, dry