Cut the fillet open and tenderise using a meat mallet.
Cover with prosciutto crudo and Parmigiano shavings.
Roll the stuffed meat and tie with string. Sauté the herbs with extra-virgin olive oil in a pan, then add the seasoned and floured roll.
Splash with marsala and lambrusco. When the wine has evaporated, add cream and finish cooking.
Cut the "Rose" and serve with the strained cooking sauce.