Fillet Sorrentino

Prep Time
Cook Time
Ready In

"Inspired by Texas Pete. I know it sounds like to much wine, but it has to be reduced to a syrup consistency."

Original recipe yields 4 servings


  • Serving Size: 1 (492 g)
  • Calories 674.3
  • Total Fat - 48.5 g
  • Saturated Fat - 27.1 g
  • Cholesterol - 131.8 mg
  • Sodium - 2905.9 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 5.3 g
  • Protein - 50.1 g
  • Calcium - 1057.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.4 mg

Step 1

In a sauté pan with olive oil and butter add the onion, mushrooms, a pinch of salt and black pepper and cook until onions are translucent. Add Marsala and beef stock allowing the wine to reduce by 85%. The wine should be almost all evaporated and reduced to a thick syrup.

Step 2

Allow the pan to cool for a minute. Cut the butter into small cubes. Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and diced tomatoes and toss.

Step 3

Grill or saute the fillets to just under the your desired doneness.

Step 4

Place the fillets on a sheet pan and top it with the prosciutto slices and lay the Fontina cheese on top. Place into broiler until the cheese is lightly browned. Once the cheese has browned place on the plate and spoon the sauce over the Fillets.

Tips & Variations

No special items needed.



This made a very special dinner for my son and I and we enjoyed it very much. The combination of flavors was splendid!

review by:
(15 Apr 2015)