Filetto Sorpresso

4 filets of Beef, 4 oz. each
3 well beaten Eggs
1/4 tsp. Salt
1/4 cup Milk
Fresh Ground Pepper
3/4 cup dry Bread Crumbs
1 minced Garlic clove
3 Tbsp. clarified Butter
8 slices Prosciutto Ham
2 Tbsp. Olive Oil
4 slices Mozzarella Cheese
Juice of 1 lemon
2 Tbsp. thinly sliced Truffles or mushrooms
1/4 cup dry White Wine
1/4 cup Chicken Broth
1 tsp. minced Parsley
Watercress
1 Tbsp. Parmesan Cheese

Preheat oven to 375° F.

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.

Serves 4

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