Involtini Di Carpaccio: Rolled Beef Carpaccio

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.