8 slices of filet of beef, each slice about half an inch thick
3/4 c. salad oil
1/2 c. finely chopped onion
1/3 c. prosciutto or baked ham, cut into very thin strips
1/3 lb. fresh mushrooms, thinly sliced (about 2 c.)
2 tbsp. butter
1/3 c. canned brown gravy
1 c. Marsala wine
2 tbsp. finely chopped parsley
Flour for dredging
Oil for shallow frying
8 rounds of Mozzarella cheese, about 1/3 inch thick

1. Preheat the oven to 500 degrees.

2. Place the beef slices on a flat surface and pound lightly.

3. Heat the oil in a skillet and add onion. Cook, stirring often, to brown lightly, about 10 minutes. Add the prosciutto and mushrooms. Cook slowly about 10 minutes. Empty the mixture into a sieve and drain well, pressing down with the back of wooden spoon.

4. Heat the butter in another skillet and add the mushroom mixture. Blend well and add the brown gravy and marsala wine. Sprinkle with parsley and simmer about 20 minutes.

5. Dredge the meat lightly in flour. Add oil to a depth of 1/2 inch to a skillet and add meat. Cook quickly, turning once until golden on both sides, about 2 minutes. Transfer meat to a colander and let drain.

6. Spoon half the mushroom sauce over a baking dish and arrange the beef slices on top. Spoon remaining sauce over and top each slice with Mozzarella cheese.

7. Bake 10 to 15 minutes or until piping hot and the cheese is melted. Yield: 8 servings.