Steak With Ham, Provolone and Mushroom Sauce

This is great when you want a restaurant quality meal and you don't have a lot of time to cook. These are very rare steaks, so I usually cook mine about double the time specified to get medium results!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1⁄2 lb mushroom, coarsley chopped
• 1  large shallot, chopped
• 1  garlic clove, chopped
• 4  beef tenderloin steaks, 1/2 inch-thick
• 4  slices prosciutto or 4  slices ham slices, thin, trimmed to fit steaks
• 4  slices provolone cheese, thin, trimmed to fit steaks
• 4  sprigs Italian parsley (small)
• 1⁄2 cup dry marsala

Directions

1. Heat 2 tablespoons oil in heavy large skillet, over medium-high heat.
2. Add mushrooms, shallot and garlic and saute until mushrooms are brown and tender, about 10 minutes.
3. Season with salt and pepper.
4. Transfer mixture to small bowl.
5. Heat remaining 1 tablespoon oil in same skillet over medium-high heat.
6. Sprinkle steaks with salt and pepper.
7. Add steaks to skillet and saute just until brown, about 1 1/2 minutes per side.
8. Remove skillet from heat.
9. Top each steak with prosciutto slice, 1 tablespoons mushroom mixture, then cheese slice and parsley sprig.
10. Cover, cook over medium-high heat until cheese melts, about 1 minute.
11. Transfer steaks to plates, tent with foil.
12. Return remaining mushroom mixture to skillet.
13. Add Marsala and boil until reduced almost to a glaze, about 6 minutes.
14. Spoon sauce over steaks.