Filetto Sorpresso Don

Recipe Ingredients

4		Filets of beef
1/4 teaspoon	1.3ml	Salt
		Freshly ground pepper
1		Garlic - minced
8		Prosciutto ham
4		Mozzarella cheese
2 tablespoons	30ml	Thinly sliced truffles
		OR mushrooms
1 teaspoon	5ml	Chopped fresh parsley
1 tablespoon	15ml	Grated Romano cheese
3		Eggs - well beaten
1/4 cup	59ml	Milk
3/4 cup	109g / 3.8oz	Fine bread crumbs
3 tablespoons	45ml	Clarified butter
2 tablespoons	30ml	Olive oil juice of
1		Lemon
1/4 cup	59ml	White wine
1/4 cup	59ml	Chicken broth
		Watercress or endive sprigs
		For garnish

Recipe Instructions

1. Preheat oven to 375F.

2. Horizontally slice each filet butterfly-style-leave one edge in- tact 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 pre- heated 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 en- dive.

Source:
San Francisco A La Carte

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