Saltimbocca is an Italian dish made of veal lined or wrapped with prosciutto and sage.
Place beef slice on a cutting board. Cover with plastic film.
Pound the beef slices to a thickness of 1/8 “
On each slice of beef, place a slice of cheese, a slice of prociutto and ½ leaf (torn into pieces) of sage.
Fold in half and secure with a toohpick.
In a large skillet, saute the garlic in the olive oil. Remove garlic.
On high heat, brown the beef on both sides, turning just once to achieve a nice crisp surface.
Add wine to hot pan and allow to evaporate slightly
Add salt and pepper
Cover and simmer for a few minutes
Remove meat to a warm platter
Add butter to pan juices, whisk until butter is melted.
Pour sauce over meat and serve.