New York Strip Steak alla Saltimbocca

Stuffed with prosciutto di Parma, roasted red peppers, spinach and fontina cheese

Served with mushroom-sweet Marsala sauce

Ingredients

10 oz. New York Strip steak

8 paper thin slices prosciutto di Parma, sliced into thin strips

2 each roasted red pepper, peeled and seeded, cut into thin strips

Baby spinach, 2 cups cooked in olive oil and fresh chopped garlic

1 cup shredded fontina cheese

½ cup fresh chopped basil

2 cups mushroom-sweet Marsala sauce

Procedure

For the stuffing: In sauté pan, heat 1 oz. olive oil over medium heat.  Add 1 tablespoon fresh chopped garlic and cook one minute.  Add spinach and cook 2 minutes.  Remove from sauté pan and cool.  Set aside.  When cool, place in mixing bowl and add the prosciutto di Parma, roasted red peppers, fontina cheese, fresh basil and season with salt and black pepper.

For the steak: Using a paring or boning knife cut a pocket into the non-fatty part of the steak, creating a cavity the entire inside of the steak. Place stuffing into cavity of steak.  Season steak with salt and black pepper.  Heat olive in large sauté pan and sear steak on both sides.  Transfer pan into 350F oven and cook to desires doneness.

For the sauce: In sauce pot, heat olive oil over medium heat.  Add fresh chopped garlic and cook one minute.  Add one cup sliced domestic mushrooms.  Cook two minutes.  Add one cup sweet Marsala wine.  Reduce by half.  Add favorite brown mix and simmer 15 minutes.

(serves 4)