Categories: Meats, Beef, Italian 
      Yield: 4 servings 
  
      4    4-oz.filets of beef 
    1/4 ts Salt 
           Freshly ground pepper 
      1    Cl Garlic,minced 
      8    Sl Prosciutto ham 
      4    Med Slices mozzarel- 
           La cheese 
      2 tb Thinly sliced truffles 
           Or mushrooms 
      1 ts Chopped fresh parlsey 
      1 tb Grated romano cheese 
      3    Eggs, well beaten 
    1/4 c  Milk 
    3/4 c  Fine bread crumbs 
      3 tb Clarified butter 
      2 tb Olive oil 
           Juice of 
      1    Lemon 
    1/4 c  White wine 
    1/4 c  Chicken broth 
           Watercress or endive sprigs 
           For garnish 
  
  BEULAH RD, PITTSBURGH WINE: BORGOGNO BAROLO 1. Preheat oven to 375F. 
  2. Horizontally slice each filet butterfly-style-leave one edge in- 
  tact so filet is not completely cut through. Season with salt,pepper 
  and garlic. 3. In cen- ter of each filet place 2 slices prosciutto, 
  one slice mozzarella and several slices of truffle or mushrooms. 4. 
  Close halves of each filet like a sandwich. Press meat together 
  around edges to seal. 5. Beat parsley and grated cheese into eggs. 6. 
  Dip meat into milk, then into bread crumbs and finally into eggs.  7. 
  Heat butter and oil in saute pan until bubbling hot. Add filets and 
  cook over low heat until nicely browned on both sides. 8. Drain off 
  cooking fat. Add lemon juice,wine and chicken stock to skillet and 
  place in pre- heated oven for approx. 10 minutes-less time is 
  required for rare, 
   
  longer for well-done. 9. Pour a little pan juice over each filet, then 
  garnish with sprigs of watercress or en- dive.