To prepare the steaks, sandwich them between layers of cling wrap or paper. Use a meat mallet to pound them evenly until they reach a thickness of approximately 3mm. Next, slice each piece in half, resulting in a total of four individual portions. Sprinkle pepper on both sides of each steak piece.

Take a slice of prosciutto and fold it in half. Position it on one piece of steak. Place a sage leaf on top of the prosciutto and secure the layers together using a toothpick. Pierce the toothpick from the underside of the steak to hold the ingredients in place. Repeat the same process with the other piece of steak.

Sprinkle some flour onto a plate. Take the steak pieces, ensuring the side without prosciutto is facing down, and press it gently into the flour, removing any excess by shaking it off.

In a large frying pan, heat oil over medium-high heat. Put the steak slices in the pan with the prosciutto side facing down. Cook for approximately 90 seconds until the prosciutto achieves a delightful golden color. Flip the steak to the other side and continue cooking for 1 minute. Transfer the steak to a plate and keep it warm.

Pour out any excess oil from the skillet, making sure not to scrape the pan clean. Place the skillet back on the stove, ensuring the heat is still on. Pour the wine into the skillet, along with a pinch of salt. Allow it to come to a simmer and then let it cook for approximately 20 to 30 seconds, stirring continuously until the wine reduces by half.

Keep the skillet on the stove but turn off the heat. Sprinkle the butter evenly in the skillet and stir until it melts and thickens to a desired consistency. Divide the steaks among the plates, then generously spoon the sauce over the steaks. Serve alongside your favorite sides and enjoy.