Instructions: 1. Preheat oven to 375F.

2. Horizontally slice each filet butterfly-style-leave one edge intact so filet is not completely cut through. Season with salt, pepper and garlic.

3. In center 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 preheated 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 endive.

BEULAH RD, PITTSBURGH

WINE: BORGOGNO BAROLO

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.