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Filetto Sorpresso
Yield: 4 Servings
4 Beef fillets, 4 oz each
Salt & Pepper, to taste
1 cl Garlic, minced
8 sl Prosciutto ham
4 md Mozzarella sliced
2 tablespoon Mushrooms, sliced
1 teaspoon Parlsey, chopped
1 tablespoon Romano cheese, grated
3 Eggs, well beaten
1/4 c Milk
3/4 c Bread crumbs
3 tablespoon Butter, clarified
2 tablespoon Olive oil
1 Lemon, juiced
1/4 c White wine
1/4 c Chicken stock
GARNISH
Watercress or endive sprigs
Preheat oven to 375F.
Horizontally slice each filet butterfly style,leave one edge intact so filet is not completely cut through. Season with salt,pepper and garlic.
In center of each filet place 2 slices prosciutto, one slice mozzarella and several slices of truffle or mushrooms.
Close halves of each filet like a sandwich. Press meat together around edges to seal.
Beat parsley and grated cheese into eggs. Dip meat into milk, then into bread crumbs and finally into eggs.
Heat butter and oil in sauté pan until bubbling hot. Add filets and cook over low heat until nicely browned on both sides.
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.
Pour a little pan juice over each filet, then garnish with sprigs of watercress or endive.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
