Steak Neapolitan Style / Bistecchine alla Napoletana

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.


  • 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 weighingounces)
  • Salt and pepper to taste
  • Ingredients


  1. Preheat oven to 350F
  2. 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.
  3. Salt and pepper the beef slices and arrange them in a single layer on top of the mushroom mixture.
  4. Drizzle the remaining olive oil over the meat and sprinkle the lemon juice over them.
  5. 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 was featured on Season 20 - Episode 2022.

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natalie b

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?

Michael Jackson. Marchionne Sr.

I love ciao Italia.

Michael John Marchionne Sr.

I love ciao italia

ron fini



First, love your show, watching for 20 years, purchased your new cookbook Family Classics, as all your books of yours were destroyed by hurracaine Sandy, I looked at the recipe in the book, it says to turn the meat twice for 15 min. Is this a misprint?


Everytime I watch Mary Ann cooking many of the Neopolitan Favorites, I feel as if it is a hug from my Nonna. Thank you.


I love, love, Love you Maryanne. Have been watching you for at least 20 years. I am Neopolitan and Abruzzi. When you are cooking your food jumps off the TV into my mouth. I can just taste it by looking at it. Thank you for so many of your wonderful recipes and stories. I saw you many, many years ago at a food “convention”in northern NJ where you signed a wonderful cookbook for me and my sorella and my beautiful Momma. I will cherish it forever and that wonderful day I spent with Sister Anna, and my beautiful Momma, Raphaela. Thank you and God Bless you.

Larry Baker

i found this to be Delicious. I added the fresh parley just before I laid the steak.

Marie Tommassello

Most of my Italian family, aunts and uncles, are all gone now. Watching your show brings back memories of our Sunday dinners where everyone brought their specialties, Ravioli, gnocchi, lasagna, cookies and of course, homemade wine. Thank you Marianne for the recipes and memories.

Tom Sacco

Make the “print recipe” button more prominent. Grazie!

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