Best Filet Sorrentino Recipes

Chicken Sorrentino image

Yield serves 4

Number Of Ingredients 11

Four 6-ounce boneless, skinless chicken breasts, trimmed
1/4 teaspoon kosher salt
All-purpose flour, for dredging
7 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 small eggplants (about 12 ounces total), cut lengthwise into 8 slices
1 cup dry white wine
4 slices ham (about 2 ounces total)
1 cup marinara sauce (see page 108)
6 ounces low-moisture mozzarella, thinly sliced
1/4 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Preheat oven to 400 degrees F.
Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.

Filet Sorrentino image

Provided by Texas Pete

Categories < 60 Mins

Time 50m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 12

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.

Easy Chicken Sorrentino image

Provided by BlondieItaliana

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 -2 lb chicken breast
6 tablespoons olive oil
2 -4 slices eggplants, fresh
2 -3 ounces prosciutto (about 3 slices, or smoked ham)
1 cup marinara sauce
1 1/2 cups mozzarella cheese, shredded (in a pinch provolone works too)
parmesan cheese, grated
salt
pepper

Steps:

Preheat oven to 350 degrees.
Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
Next, saute' prosciutto for just a few minutes then add to plate.
In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

Three-Cheese Sorrentinos with Tomato-Olive Sauce image

Yield Makes 6 appetizer servings

Number Of Ingredients 19

Ravioli
1/2 tablespoon olive oil
3/4 cup chopped shallots
1 8-ounce piece Brie, rind trimmed, cheese cut into 1/4-inch dice
1 cup (scant) diced mozzarella (about 4 ounces)
1/2 cup diced soft fresh goat cheese (about 4 ounces)
36 wonton wrappers
1 egg white, beaten to blend
Sauce
1/4 cup olive oil
1 cup chopped onion
1 garlic clove, chopped
1 large red jalapeño chile, seeded, chopped
2 cups chopped plum tomatoes (about 12 ounces)
1 cup canned diced tomatoes with juices
1/4 cup chopped pitted green Greek olives
1/4 cup chopped pitted Kalamata olives
1/4 cup chopped fresh basil
1/4 cup (1/2 stick) unsalted butter

Steps:

For ravioli:
Heat oil in heavy small skillet over medium heat. Mix in shallots. Cover and cook 5 minutes. Transfer shallots to medium bowl and cool. Add all cheeses and toss to coat.
Place 2 wonton wrappers on work surface; brush with egg white. Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down. Using fingertips, press around edges and filling to seal. Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli. Place ravioli in single layer on lightly floured baking sheet. Cover with dry towel, then plastic wrap. DO AHEAD Can be made 6 hours ahead; refrigerate.
For sauce:
Heat oil in heavy large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 5 minutes. Add all tomatoes, all olives, and basil. Cover and simmer 12 minutes to blend flavors. Season to taste with salt and pepper.
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes.
Meanwhile, melt butter in heavy large skillet over medium heat; set aside. Using strainer, transfer ravioli to skillet with melted butter. Toss gently over medium heat to coat with butter, about 2 minutes. Spoon tomato sauce onto 6 plates. Top each with 3 ravioli and serve.