Ingredients

Servings 4

• 4 slices beef fillet, cut 1 1/4 inches thick
• 4 slices mozzarella cheese
• 4 slices ham
• 4 slices Alba white truffles
• melted butter
• 1 cup Marsala wine
• breadcrumbs
• pepper

Preparation

15 minutes preparation + 10 minutes cooking

Pound the fillets lightly. Make some incisions in them without splitting them and introduce a small slice of mozzarella, a slice of ham and a slice of truffle. Dip in the melted butter and breadcrumbs. Line them up in a pan where some melted butter is frying.

Drain when still slightly rare, season with salt and pepper and transfer to a serving plate. Pour into the cooking liquid the Marsala wine and leave to reduce over very high heat. Pour the sauce obtained over the fillets. Recommended side-dish: Freshly prepared potatoes au gratin.