Renzo Famous Casalinga's

    Renzo Famous Casalinga's

    2saves
    1hour30min


    3 people made this

    Over 3 generations of family cooking has gone into perfecting this Casalinga! Hope your family enjoys it too.

    CateringCo Victoria, Australia

    Ingredients
    Serves: 6 

    • 1/3 cup sugar
    • 1/3 + 2 teaspoons black fig or balsamic vinegar
    • 1 cup red wine
    • 2 cups beef stock
    • 2/3 cup + 1/2 cup olive oil
    • 1/2 cup shallot, finely diced
    • 2 cloves of garlic, minced
    • 2/3 cup prosciutto, julienned
    • 225g mushroom, sliced
    • 2 tablespoons unsalted butter
    • 1 1/3 cups Marsala wine
    • 2/3 cup brown gravy
    • 2 tablespoons tarragon flakes
    • 1/3 cup plain flour
    • 1/3 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 6 fillet mignon steaks, 2cm thick
    • 6 slices of Mozzarella cheese, 6mm thick

    Directions
    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. In a saucepan over medium-high heat, heat sugar and 2 teaspoons vinegar until they form a 'cola' color, about 6 to 8 minutes. Add in 1/3 cup vinegar and reduce to a syrup, 5 to 6 minutes. Add 1 cup red wine and reduce to a thin syrup, about 8 to 10 minutes. Add beef stock, reduce heat to medium and simmer for 15 to 20 minutes. Remove from heat and set aside.
    2. Heat 2/3 cup olive oil in a large sauté pan over medium heat then add shallots and garlic then cook for 5 minutes or until translucent. Add prosciutto and mushrooms then cook for 8 minutes, stirring occasionally. Remove and allow mixture to sit on a plate covered with paper towels.
    3. Return empty sauté pan to medium heat. Melt butter and add mushroom-prosciutto mixture. Stir in vinegar reduction, Marsala wine, brown gravy and tarragon. Bring to a simmer and cook 15 to 20 minutes.
    4. Preheat oven to 260 degrees C.
    5. Meanwhile, place flour, salt and pepper in a plastic bag or shallow baking dish. Dredge each steak with flour and set aside. In a new frying pan, heat 1/2 cup olive oil over medium-high heat. Add floured steak and cook until golden on both sides, about 2 minutes each side. Remove meat to a plate with paper towels to drain.
    6. Spoon half of prosciutto-mushroom sauce into a 22 x 33cm baking dish, cover with steaks, top with remaining sauce and slices of mozzarella. Bake in oven for 10 minutes or until cheese is hot and bubbling.

    See it on my blog

    The Catering Company

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