Have everything absolutely ready to go when you start cooking – both the saltimbocca and any other ingredients you might use like Cherries, or mushroom, take very little cooking and are at their best eaten as soon as possible.


  • 4 x 180 g beef, skin removed
  • 4 slices prosciutto or speck
  • 1 cup chicken stock
  • ½ cup Muscat, port or Marsala or wine
  • 16 large sage leaves
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • one lime

OUR PRODUCERS: Happy Beef, Gamze Smokehouse Meats, Mt. Buffalo Olives, Sapunars Produce, Alpine Valley Vignerons


Cut the beef into 4 even pieces. Working with a few pieces at a time, cover the meat with plastic wrap and gently flatten with a meat mallet until an even thickness. Be careful – you don’t want to mash them!

Cut each prosciutto slice into 4 pieces. To make the saltimbocca, put a piece of prosciutto and a sage leaf on top of each piece of flattened meat and secure with a toothpick.

Heat a little oil in a large frying pan over a high heat. Add half the saltimbocca to the pan with the prosciutto side to the heat and cook for 2–4 minutes until caramelised, then turn and cook for another 2 minutes. Remove and keep warm while you cook the remaining saltimbocca. Deglaze the pan with the wine and reduce by half. Add the chestnuts, honey and stock to the pan, followed by the saltimbocca, then cook gently for 5 minutes.

Remove the saltimbocca to a warm plate and reduce the cooking liquid to form a sauce. Check the seasoning and add salt and pepper to taste, then strain the sauce back over the meat and scatter on the chestnuts.

Stir the parsley and serve w potatoes and Jerusalem artichoke mash, celeriac mash.