Best 2 Filet Sorrentino Recipes

**Journey to Culinary Delight: Discover the Enchanting Filet Sorrentino and Its Recipe Variations**

Prepare to tantalize your taste buds and embark on a culinary journey to savor the delectable Filet Sorrentino. This Italian masterpiece, originating from the charming coastal town of Sorrento, is a symphony of flavors that will leave you spellbound. Imagine tender beef tenderloin fillets, lovingly wrapped in aromatic prosciutto and succulent mozzarella cheese, then delicately pan-fried to golden perfection. Each bite is a harmonious blend of savory and cheesy delight, complemented by the tangy freshness of tomatoes and the aromatic embrace of basil.

This comprehensive guide presents an array of Filet Sorrentino recipes, carefully curated to suit every palate and cooking preference. From the classic recipe that stays true to tradition to innovative interpretations that introduce exciting flavor twists, you'll find a recipe that ignites your culinary passion. Whether you're a seasoned chef or a home cook seeking new adventures in the kitchen, these recipes will guide you effortlessly towards creating a dish that will impress and satisfy.

**Classic Filet Sorrentino:** This recipe embodies the essence of the original Sorrentine creation. Thinly sliced beef tenderloin fillets are meticulously wrapped in prosciutto and mozzarella, then pan-fried until golden brown. The simplicity of this recipe allows the natural flavors of the ingredients to shine through, resulting in a timeless dish that showcases the beauty of Italian cuisine.

**Creamy Filet Sorrentino:** Indulge in a velvety rendition of Filet Sorrentino, where a creamy mushroom sauce envelops the tender beef and cheese filling. The addition of mushrooms adds an earthy undertone that harmonizes beautifully with the other ingredients, creating a luscious and comforting dish that will warm your soul.

**Sun-Dried Tomato Filet Sorrentino:** Embark on a culinary adventure with this sun-dried tomato-infused variation of Filet Sorrentino. The vibrant flavors of sun-dried tomatoes, combined with the tangy sweetness of cherry tomatoes, add a burst of Mediterranean sunshine to this classic dish. Prepare to be captivated by the vibrant colors and delightful taste sensations.

**Spinach and Artichoke Filet Sorrentino:** Discover a delightful interplay of flavors and textures in this spinach and artichoke-stuffed Filet Sorrentino. The addition of these two classic ingredients adds a touch of sophistication and elegance to the dish. Each bite offers a delightful contrast between the tender beef and the savory filling, making it a perfect choice for special occasions.

**Parmesan Crusted Filet Sorrentino:** Elevate your Filet Sorrentino experience with a golden Parmesan crust. This recipe coats the beef fillets in a mixture of Parmesan cheese and bread crumbs, creating a crispy and flavorful exterior that perfectly complements the tender interior. The Parmesan crust adds an extra layer of richness and depth of flavor, making it an irresistible treat for cheese lovers.

Check out the recipes below so you can choose the best recipe for yourself!

FILET SORRENTINO

Filet Sorrentino image

This is possibly one of the best steaks I have ever had. My old roomate was a kitchen manager at Carrabba's Italian Grill. This was one of the secret off menu Items reserved for special guests.

Provided by Texas Pete

Categories < 60 Mins

Time 50m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 eggplant (Peeled, sliced into 1/2-inch thick circles)
1/4 cup vegetable oil
4 large beef tenderloin steaks
2 teaspoons yellow onions (finely chopped)
12 ounces marsala wine
12 ounces beef stock
1/4 cup unsalted butter
1/2 roma tomato (diced to 1/4-inch)
2 slices prosciutto (thinly sliced, cut to fit Filet)
1 slice Fontina cheese
2 teaspoons Italian parsley (finely chopped)
6 mushrooms (sliced paper thin)

Steps:

Sauté eggplant in vegetable oil until golden brown. Remove from oil and set aside.
In a sauté pan add the onion, mushrooms & a pinch of salt and black pepper, and saute in butter. Then add Marsala and beefstock allowing the wine to reduce by 85%. The wine should be almost all evaporated and reduced to a thick syrup.
Allow the pan to cool for a minute. Cut the butter into small cubes (about 6). Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and diced tomatoes and toss.
Grill or sauté the filets to just under the your desired temperature.
Place the filets on a sheet pan and top it with the prosciutto slices then the sautéed eggplant and lay the fontina cheese on top. Place into broiler until the cheese is lightly browned. Once the cheese has browned place on the plate and spoon the sauce over the Filets. Serve with your favorite side of pasta or vegetable.

STUFFED PORK TENDERLOIN

Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

Tips:

For the best results, use fresh, high-quality ingredients.
If you can't find prosciutto, you can substitute another type of cured meat, such as ham or pancetta.
Don't overcook the chicken breasts. They should be cooked through, but still juicy.
Use a good quality mozzarella cheese that will melt well.
If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts thin.
Serve the filet sorrentino immediately after it is cooked, garnished with fresh basil or parsley.

Conclusion:

Filet sorrentino is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender chicken, flavorful sauce, and melted cheese, it's sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give filet sorrentino a try. You won't be disappointed.