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Beef Casalinga

Beef Casalinga

1 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2/3 cup extra virgin olive oil
1/2 cup shallot, chopped fine
2 cloves garlic minced
2/3 cup thin Prosciutto slices julienned, 3” long
1/2 pound thinly sliced fresh porcini mushrooms
2 Tablespoons unsalted butter
2/3 cup canned brown beef gravy
1-1/3 cups Marsala wine
2 tablespoons finely chopped fresh tarragon
1/3 cup flour for dredging
1/3 teaspoon salt
1/2 teaspoon ground black pepper
6 slices beef tenderloin fillet, each 3/4” thick
1/2 cup canola oil
6 slices mozzarella cheese ¼” thick and about 3” in diameter
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Let's Make It
1. Preheat oven to 500° F.
2. Heat the olive oil in a skillet on medium high heat, and add the shallot and the garlic. Cook, stirring often about 5 minutes until translucent. Add the Prosciutto and the mushrooms. Cook for an additional 8 minutes, stirring occasionally. Remove from stove, empty into a sieve over a bowl and press the mixture with a spoon to drain and remove most of the oil.
3. Return skillet to stove and on medium heat, melt the butter, and add the mushroom mixture. Stir and add the beef gravy and the Marsala wine. Sprinkle with the tarragon. Bring to a low simmer and simmer for fifteen to twenty minutes stirring occasionally.
4. Place the flour, salt and pepper into a medium size plastic bag. Dredge the beef slices one by one in the flour, shaking off the excess. Add canola oil to a skillet and heat over medium high heat. Slowly add the meat to the oil and cook quickly until golden on both sides, about 2 minutes per side. Do not overcrowd, do in two batches. Transfer the meat to a colander to drain.
5. Spoon half the mushroom Prosciutto mixture into a rectangular baking dish. Arrange the beef slices on top. Top with the remaining sauce, and then place a slice of mozzarella cheese on top of each slice of beef. Bake in the hot oven for ten minutes until cheese is hot and bubbling.
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