Ingredients
- 1 tablespoons oil (olive oil)
- 1/2 tablespoons butter
- 4 tablespoons yellow onion, finely chopped
- 16 whole mushrooms, sliced paper thin
- 3 cups Marsala (wine)
- 3 cups beef stock
- 1/3 cup unsalted butter
- 1 Roma tomato, diced to 1/4-inch
- 4 slices prosciutto ham (THINLY sliced, cut to fit Filet)
- 4 Fontina cheese slices (THIN, almost see through)
- 2 tablespoons Italian parsley, finely chopped
- 4 large beef tenderloin steaks
- Salt and pepper to taste
How to Make
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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.
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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.
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Step 3: Grill or saute the fillets to just under the your desired doneness.
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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.
We hope you enjoy this recipe!
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