Ingredients

Servings 4

• 4 beef fillet medallions
• 3 ½ tablespoons extra virgin olive oil
• 1 ¾ oz butter
• 1 tablespoon all-purpose flour
• 1 half cup Marsala wine
• 4 slices ham
• 4 slices Groviera cheese
• 4 slices crostoni
• white truffle to taste
• salt and pepper to taste

For bechamel

• ½ oz all-purpose flour
• ⅜ oz butter
• ½ cup milk
• salt to taste
• nutmeg to taste

Preparation

25 minutes preparation + 15 minutes cooking

Brown the medallions of filet in hot oil and butter. When the meat has begun to color, coat in the flour, then pour over the Marsala and allow to evaporate. Salt and pepper copiously on both sides. Leave the filet to cook until it has absorbed the sauce, then remove it from the casserole and put it into an oven dish. Lay on top of the medallions the slices of prosciutto and Gruyère. Pour on the béchamel and bake in a hot oven (400°F) for some minutes until the cheese has melted. Serve the medallions on a slice of sandwich bread previously toasted in butter and, if it is the right season, scatter on top some slices of white truffle.