• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1/2 pound mushrooms, coarsely chopped

  3. 1 large shallot, chopped

  4. 1 large garlic clove, chopped

  5. 4 1/2-inch-thick beef tenderloin steaks

  6. 4 thin prosciutto or ham slices, trimmed to fit steaks

  7. 4 thin slices provolone cheese, trimmed to fit steaks

  8. 4 small Italian parsley sprigs

  9. 1/2 cup dry Marsala

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, shallot and garlic and sauté until mushrooms are brown and tender, about 10 minutes. Season with salt and pepper. Transfer mixture to small bowl. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté just until brown, about 1 1/2 minutes per side. Remove skillet from heat. Top each steak with prosciutto slice, 1 tablespoon mushroom mixture, then cheese slice and parsley sprig. Cover; cook over medium-high heat until cheese melts, about 1 minute. Transfer steaks to plates; tent with foil. Return remaining mushroom mixture to skillet. Add Marsala and boil until reduced almost to glaze, about 6 minutes. Spoon sauce over steaks.


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