Recipe - Filetto Sorpresso

4 4oz. filets of beef
One fourth teaspoon Salt
Freshly ground pepper
1 Clove garlic; minced
8 sl Prosciutto ham
4 sl Mozzarella cheese;
mediumthin
2 tablespoon Thinly cut or sliced up truffles or
mushrooms
1 teaspoon Chopped fresh parlsey
1 tablespoon Grated Romano cheese
3 Eggs; well beaten
One fourth cup Milk
Three fourths cup Fine bread crumbs
3 tablespoon Clarified butter
2 tablespoon Olive oil
1 Lemon; juice of
One fourth cup White wine
One fourth cup Chicken broth
Watercress or endive sprigs
for garnish

1. Preheat oven to 375F.

2. Horizontally slice each filet butterflystyleleave 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 minutesless time is required for rare, longer for
welldone.

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, http://www.erols.com/hosey.