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Preheat oven to 425°F. For stuffing, in a large skillet melt butter over medium-high heat. Add shallots; cook until shallots are tender. Stir in chopped parsley, rosemary, thyme, and minced garlic; cook and stir for 1 minute. Transfer shallot mixture to a medium bowl; stir in prosciutto and croutons. Next add 1/2 cup water and toss to coat. Spread stuffing on a large plate or shallow baking pan; cool just until warm to the touch.
Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Open the meat like a book. Sprinkle all sides with salt and additional pepper, pressing seasoning into meat.
Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close. Tie about every 2 inches with 100-percent-cotton kitchen string.
Place a large roasting pan over two burners. Add oil to pan; heat over medium-high heat. Add meat; cook about 4 minutes or until brown, turning once to brown evenly. Remove from heat. Scatter onion, rosemary leaves, thyme leaves, and garlic cloves around meat.
Roast, uncovered, for 30 minutes or until an instant-read thermometer inserted into meat (not into stuffing) registers 135°F for medium rare or 150°F for medium. Transfer meat to a cutting board. Cover with foil; let stand for 15 minutes.
Meanwhile, for wine sauce, place roasting pan over two burners. Add tomato paste; cook over medium-high heat for 1 minute. Add wine, stirring to scrape up crusty brown bits. Stir in broth. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until sauce is reduced by about half and is slightly syrupy. Strain sauce into a gravy dish.
Remove string from meat. Cut meat into 1-inch-thick slices. Serve meat with wine sauce.