Beef Medallions with Marsala Sauce
(Medaglioni Alla Rossini)
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INGREDIENTS 4 (1-inch thick) round filet mignon steaks
2 tablespoons olive oil
1/4 cup butter
1 tablespoon all-purpose flour
1/2 cup Marsala
Salt
Freshly ground black pepper
4 slices prosciutto
4 slices Gruyére cheese
1/2 cup thick White Sauce
4 slices fried bread
1 white truffle, optionalFry the steaks in the oil and butter over high heat. When the meat begins to brown, sprinkle with flour and then pour in the Marsala. Cook until the liquid evaporates. Season generously with salt and pepper on both sides. Leave the meat to cook until it has absorbed all the juices, then transfer to an ovenproof casserole.
Lay slices of prosciutto and Gruyére cheese over the steaks, cover with the white sauce and place in a hot 400 degree oven for a few minutes until the cheese has melted.
Serve the steaks on slices of bread fried to a golden brown in butter. Sprinkle with sliced truffle, if available.
Makes 4 servings