Filet medallions with pineapple and raisins

Stage 1

1. 1 Lightly pound the steaks and season them with salt and black pepper. Let them rest for about 30 minutes to absorb the flavor.

Stage 2

1. 2 Almost at serving time, fry the pineapple rings in hot butter, letting them become nicely golden. Arrange them on a platter and place a slice of prosciutto on each.
2. 3 Fry the filets one at a time, collecting the juices from each, in the same skillet used to fry the pineapple, and arrange them on the prosciutto.

Stage 3

1. 4 Raisin sauce: in the same skillet, add one tablespoon of butter and let it heat. Add the raisins, some chopped parsley, the Madeira wine, the port wine and the juices from the steaks, which, if insufficient, should be topped up with beef broth to make half a glass.
2. 5 Season to taste, add the Worcestershire sauce and let it boil for about 5 minutes.
3. 6 Thicken the sauce lightly with a little flour.

1. 7 Garnish with lettuce leaves and stuffed tomatoes. Serve right away.