Filetto sorpresso

Yield: 4 Servings

Measure Ingredient
4 \N 4-oz. filets of beef
¼ teaspoon Salt
\N \N Freshly ground pepper
1 \N Clove garlic; minced
8 slices Prosciutto ham
4 slices Mozzarella cheese; medium-thin
2 tablespoons Thinly sliced truffles or mushrooms
1 teaspoon Chopped fresh parlsey
1 tablespoon Grated Romano cheese
3 \N Eggs; well beaten
¼ cup Milk
¾ cup Fine bread crumbs
3 tablespoons Clarified butter
2 tablespoons Olive oil
1 \N Lemon; juice of
¼ cup White wine
¼ cup Chicken broth
\N \N Watercress or endive sprigs for garnish

1. Preheat oven to 375F.

2. Horizontally slice each filet butterfly-style-leave one edge intact so filet is not completely cut through. Season with salt, pepper and garlic.

3. In center of each filet place 2 slices prosciutto, one slice mozzarella and several slices of truffle or mushrooms.

4. Close halves of each filet like a sandwich. Press meat together around edges to seal.

5. Beat parsley and grated cheese into eggs.

6. Dip meat into milk, then into bread crumbs and finally into eggs.

7. Heat butter and oil in saute pan until bubbling hot. Add filets and cook over low heat until nicely browned on both sides. 8. Drain off cooking fat.

Add lemon juice,wine and chicken stock to skillet and place in preheated oven for approx. 10 minutes-less time is required for rare, longer for well-done.

9. Pour a little pan juice over each filet, then garnish with sprigs of watercress or endive.

DON LUIGI'S

BEULAH RD, PITTSBURGH

WINE: BORGOGNO BAROLO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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