| 1 | Beulah rd, pittsburgh wine: borgogno barolo Preheat oven to 375°F. |
| 2 | Horizontally slice each filet butterfly-style-leave one edge in- tact so filet is not completely cut through. |
| 3 | Season with salt,pepper and garlic. |
| 4 | In cen- ter of each filet place 2 slices prosciutto, one slice mozzarella and several slices of truffle or mushrooms. |
| 5 | Close halves of each filet like a sandwich. |
| 6 | Press meat together around edges to seal. |
| 7 | Beat parsley and grated cheese into eggs. |
| 8 | Dip meat into milk, then into bread crumbs and finally into eggs. |
| 9 | Heat butter and oil in saute pan until bubbling hot. |
| 10 | Add filets and cook over low heat until nicely browned on both sides. |
| 11 | Drain off cooking fat. |
| 12 | 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. |
| 13 | Pour a little pan juice over each filet, then garnish with sprigs of watercress or en- dive |
