Beef fillet with cheesy crust and pineapple

Beef fillet with cheesy crust and pineapple

Total: 1 hr 20 Min. | Active: 45 Min.
Nutritional value / people: 514 kcal
, Fat: 24 g
, Carbohydrate: 24 g
, Protein: 49 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cheesy crust

150 g blue cheese (e.g. Gorgonzola)
50 g panko breadcrumbs or normal breadcrumbs
1 fresh egg yolk
a little pepper

Fry the meat

1 tbsp olive oil
4 beef fillet medallions 4.00 beef fillet medallions (each approx. 180 g and 3 cm thick)
½ tsp salt

Pineapple slices

2 baby pineapples
oil for frying
2 tbsp liquid honey
¼ tsp dried crushed chilli pepper
2 pinches salt
2 tbsp thyme leaves
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Utensils

4 wide oven-proof dishes each holding approx. 300 ml

How it's done

Cheesy crust

Cut the gorgonzola into cubes, crush with a fork. Add the panko breadcrumbs and egg yolk, season.

Spread the cheese mixture approx. 2 cm thick out on a piece of cling film, chill for approx. 30 mins.

Fry the meat

Heat the oil in a frying pan. Brown the medallions for approx. 3 mins. each side, remove from the pan, season with salt.

Pineapple slices

Peel the pineapple and cut it into pieces approx. 5 mm thick.

Heat a dash of oil in the same pan. Fry the pineapple slices in batches for approx. 4 mins. on each side. Remove, place in the dishes.

Coat the pineapple with honey, season. Place the meat on top.

Cut the cheese mixture into 4 pieces, spread over the meat, sprinkle thyme over the top.

Grill: Grill for approx. 5 mins. on the top shelf of an oven preheated to 240 °C (top heat or grill only).

Good to know
Serve with: Polenta, risotto

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