Ingredients:
3 tablespoons olive oil
1/2 lb mushrooms, coarsley chopped
1 large shallots, chopped
1 garlic cloves, chopped
4 beef tenderloin steaks, 1/2 inch-thick
4 slices prosciutto or 4 slices ham slices, thin, trimmed to fit steaks
4 slices provolone cheese, thin, trimmed to fit steaks
4 sprigs Italian parsley ( small)
1/2 cup dry marsala
Directions:
Heat 2 tablespoons oil in heavy large skillet, over medium-high heat.
Add mushrooms, shallot and garlic and saute until mushrooms are brown and tender, about 10 minutes.
Season with salt and pepper.
Transfer mixture to small bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat.
Sprinkle steaks with salt and pepper.
Add steaks to skillet and saute just until brown, about 1 1/2 minutes per side.
Remove skillet from heat.
Top each steak with prosciutto slice, 1 tablespoons mushroom mixture, then cheese slice and parsley sprig.
Cover, cook over medium-high heat until cheese melts, about 1 minute.
Transfer steaks to plates, tent with foil.
Return remaining mushroom mixture to skillet.
Add Marsala and boil until reduced almost to a glaze, about 6 minutes.
Spoon sauce over steaks.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.