Place the beef tenderloin flat on a cutting board. Lay a slice of mortadella and scarmoza on the beef tenderloin. Securely wrap the beef by rolling over and closing with a toothpick. Repeat the process using the rest of the beef tenderloin, mortadella, and scarmoza.
In a saucepan, heat up the olive oil. Add the garlic and the beef wraps and gently saute. Add the white wine and salt. Remove when partially cooked. Plate and serve immediately.
Recipe courtesy of David Rocco