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| 4 | slices | gruyere cheese | | 4 | slices | crusty bread | | 1/2 | cup | milk, hot | | | to taste | salt and pepper | | 4 | tablespoon | butter | | 4 | | fillet steaks | | 1 | tablespoon | flour | | | to taste | salt and pepper | | 6 | tablespoon | marsala cooking wine | | 4 | slices | prosciutto | | 1 | tablespoon | butter | | 1 | tablespoon | flour |
| directions | Bechamel sauce (first 4 ingredients): Melt the butter in small saucepan over low heat. Add the flour and stir with a wooden spoon. Remove from the heat and add 2 tablespoons of the hot milk. Beat well with a whisk to prevent lumps from forming. Gradually pour in the remaining milk, whisking constantly. Return to the heat and bring to a boil over low heat. Simmer for about 5 minutes, stirring constantly, until the sauce has thickened. Remove from the heat. Season with salt and pepper.
Preheat oven to 350 degrees F.
Melt half the butter in a large frying pan over high heat. Add the steak and cook for 2-3 minutes. Turn the steak over and cook for 2-3 minutes, or until the meat is sealed all over. Sprinkle with the flour and turn again. Season with salt and pepper. Drizzle with the Marsala and cook for 2 minutes. Remove from the heat. Place a slice of prosciutto, a slice of Gruyere,and 1-2 tablespoon(s) of Bechamel sauce on top of each steak. Bake for 10 minutes, or until the cheese has melted. Saute the bread in the remaining butter in a large frying pan over medium heat until golden brown. Transfer the bread to serving dishes. Remove the steaks from the oven and place on the slices of bread. Serve hot. |
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