Filetto Sorpresso Don
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, filet mignon
4 ounces each |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
garlic cloves
minced |
|
| 8 | slices |
prosciutto
|
*
|
| 4 | slices |
mozzarella cheese
|
*
|
| 2 | tablespoons |
truffles
thinly sliced, or mushrooms |
* |
| 1 | teaspoon |
parsley leaves
|
|
| 1 | tablespoon |
romano cheese
grated |
*
|
| 3 | large |
eggs
well beaten |
|
| ¼ | cup |
milk
|
|
| ¾ | cup |
bread crumbs
|
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
lemon
juice only |
|
| ¼ | cup |
white wine
|
*
|
| ¼ | cup |
chicken broth
|
|
| 1 | x |
watercress
or endive sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, filet mignon
4 ounces each |
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
garlic cloves
minced |
|
| 8 | slices |
prosciutto
|
*
|
| 4 | slices |
mozzarella cheese
|
*
|
| 3E+1 | ml |
truffles
thinly sliced, or mushrooms |
* |
| 5 | ml |
parsley leaves
|
|
| 15 | ml |
romano cheese
grated |
*
|
| 3 | large |
eggs
well beaten |
|
| 59 | ml |
milk
|
|
| 177 | ml |
bread crumbs
|
|
| 45 | ml |
ghee (clarified butter)
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
lemon
juice only |
|
| 59 | ml |
white wine
|
*
|
| 59 | ml |
chicken broth
|
|
| 1 | x |
watercress
or endive sprigs |
*
|
Directions
Preheat oven to 375℉ (190℃).
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.
