Filetto Sorpresso Don

• 4 each beef, filet mignon 4 ounces each
• 1/4 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
• 1/4 cup milk
• 3/4 cup bread crumbs
• 3 tablespoons ghee (clarified butter)
• 2 tablespoons olive oil
• 1 each lemon juice only
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 x watercress or endive sprigs

1. Preheat oven to 375F (190C).
2. Horizontally slice each filet butterfly-style-leave one edge intact so filet is not completely cut through.
3. Season with salt, pepper and garlic.
4. In center of each filet place 2 slices prosciutto, one slice mozzarella and several slices of truffle or mushrooms.
5. Close halves of each filet like a sandwich.
6. Press meat together around edges to seal.
7. Beat parsley and grated cheese into eggs.
8. Dip meat into milk, then into bread crumbs and finally into eggs.
9. Heat butter and oil in saute pan until bubbling hot.
10. Add filets and cook over low heat until nicely browned on both sides.
11. Drain off cooking fat.
12. Add lemon juice, wine and chicken stock to skillet and place in preheated oven for approx.
13. 10 minutes less time is required for rare, longer for well-done.
14. Pour a little pan juice over each filet, then garnish with sprigs of watercress or endive.

beef, salt, black pepper, garlic, prosciutto, mozzarella cheese, truffles, parsley, romano cheese, eggs, milk, bread crumbs, ghee, olive oil, lemon juice only, white wine, chicken broth, endive sprigs

Taken from recipeland.com/recipe/v/filetto-sorpresso-don-39516 (may not work)