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● Beef medallions alla Rossini
Rossini loved the decadent flavors of beef, butter and béchamel in this dish.
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 6-ounce beef medallions,
1 inch high
1 tablespoon flour
1⁄2 cup Marsala wine
4 slices prosciutto
4 slices gruyère
1 cup pre-made béchamel sauce
4 pieces bread, toasted
salt and freshly ground pepper
Preheat oven to 400°. Heat oil and butter over medium-high heat. Sear beef on both sides. When meat starts to brown, sprinkle with flour, then add wine. Season medallions with salt and pepper. Cook until wine evaporates. Remove beef from pan and place in baking dish. Cover with prosciutto, gruyère and béchamel; bake for 5 to 10 minutes. Serve with toasted bread. ● Serves 4
