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Filetto Sorpresso Don+++Fggt98B

This Filetto Sorpresso Don+++Fggt98B recipe uses Salt, Romano Cheese, Milk, Fine Bread Crumbs, and Clarified Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 tsp
• 1 tbsp
• 1/4 cup
• 3/4 cup
• 3 tbsp
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   BEULAH RD, PITTSBURGH WINE: BORGOGNO BAROLO 1. Preheat oven to 375F.

2. 2

   Horizontally slice each filet butterfly-style-leave one edge in- tact so filet is not completely cut through.

3. 3

   Season with salt,pepper and garlic.

4. 4

   In cen- ter of each filet place 2 slices prosciutto, one slice mozzarella and several slices of truffle or mushrooms.

5. 5

   Close halves of each filet like a sandwich. Press meat together around edges to seal. 5. Beat parsley and grated cheese into eggs. 6.

6. 6

   Heat butter and oil in saute pan until bubbling hot.

7. 7

   Add filets and cook over low heat until nicely browned on both sides.

8. 8

   Drain off cooking fat.

9. 9

   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.

10. 10

    Pour a little pan juice over each filet, then garnish with sprigs of watercress or en- dive.