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Steak Neapolitan Style

Bistecchine alla Napoletana

Mary Ann Esposito

Quick, easy, and expensive, bistecchine alla Napoletana calls for thin slices of tender boneless beef or veal and is the perfect company dish when splurging is necessary.

Ingredients

4 tablespoons olive oil
1/2 cup chopped boiled ham or prosciutto di Parma
2 1/2 cups fresh mushrooms, thinly sliced or 1 ounce dried porcini, rehydrated and chopped
1/3 cup minced parsley
Juice of one lemon
8 slices beef fillet (each weighing 2 ounces)
Salt and pepper to taste

Directions

Preheat oven to 350F

Heat 2 tablespoons of the oil in an ovenproof sauté pan. Cook the ham and mushrooms until the mushrooms have given off their liquid. Stir in the parsley and add salt and pepper.

Salt and pepper the beef slices and arrange them in a single layer on top of the mushroom mixture.

Drizzle the remaining olive oil over the meat and sprinkle the lemon juice over them.

Bake for 15 minutes then turn the fillets and sprinkle them with the lemon juice; continue baking for 5 minutes. Serve immediately with some of the mushrooms and pan juices over each serving.

This recipe is featured on show 2022 – Earth and Sea.

item recipe is featured in Episode 2022 of Season 20.

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Comments

natalie b

February 9, 2011 at 8:11pm | Permalink

What is the quantity of lemon juice used? Also any guidance on how thick the tenderloin slices would be.
This looks like the meat would be well done - what is the recipe's degree of doneness (med, med rare, etc.) goal?

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