Braveheart® Prosciutto Wrapped Tenderloin


  1. Season the beef with salt and pepper. Wrap the beef in prosciutto and tie. Sear the beef on all sides and finish in the oven.
  2. Wrap the shrimp with a ribbon of zucchini. Season with salt and pepper.
  3. Over medium heat sauté the wrapped shrimp.
  4. Smear the pesto on a plate. Slice the beef and place on top. Place shrimp on the sides.


  • 1 8 oz. Braveheart® Black Angus Beef Filet(s), Mignon, each
  • salt and pepper
  • 1 to 2 slices Piancone® Prosciutto di Parma
  • 3 thin ribbons of Peak Fresh Produce® Zucchini
  • 3 ea Bay Winds® Shrimp, White 21-25 Count
  • 1 tbsp Piancone® Oil, Olive, Extra Virgin
  • 1 tbsp Roma® Pesto, Sun-Dried Tomato