Ingredients :
    6 beef tenderloins (7 oz/200g) each, approximately
    16 slices prosciutto or ham
    1 tablespoon butter
    1 tablespoon olive oil
    7 oz (200 g) smoked cheese or melting cheese, cut into slices
    1 rosemary sprig
    1 thyme sprig
    Sage leaves, chopped

    Mango Sauce:
    2 mangoes, peeled and cut into small dices
    2 large leeks, white and light green parts, chopped
    2 tablespoons flour
    2 tablespoons brandy or similar
    2 tablespoons butter, at room temperature
    2 tablespoons dry white wine

Season tenderloins with salt and pepper on both sides.
Heat olive oil with butter in a skillet and add chopped herbs. When the oil is hot, sear tenderloins on both sides for 1 or 2 minutes.
Remove from the skillet and reserve. Do not rinse the skillet.

Wrap each tenderloin with 1 or 2 prosciutto slices and place a cheese slice on top. Cover tenderloins with the chopped herbs from the skillet. Transfer tenderloins to a previously greased ovenproof dish and bake in a preheated oven to 350F (180C) for 10 12 minutes or until the desired doneness.

Mango Sauce:
Place mango and leek in the same skillet where the tenderloins were seared. Cook over low heat and stir in brandy and white wine. Season with salt and pepper and let mango and leek cook over low heat until soft. Mix butter with flour, with a fork, forming a paste. Gradually stir in small pieces to mixture until sauce thickens.
Serve sauce over tenderloins.

Try also:
Boeuf Bourguignon
Steak with creamy pepper sauce
        6 servings