Ingredients
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
Sauce
How it's done
Pepper the fillet, wrap in Parma ham. Heat the oil, place the fillet seam-side down in the hot oil, fry for approx. 5 mins., turning frequently. Marinate for approx. 2 mins. on a rack (with an oven tray beneath) in the centre of an oven preheated to 180°C. Reduce the temperature to 100°C, marinate for approx. 30 mins. until the core temperature is 55°C. Remove and leave to rest for approx. 5 mins.
Sauce
Bring the cream to the boil. Add the Parmesan, reduce over a low heat until thick and creamy, season with salt. Set aside a few basil leaves to garnish, finely chop the rest.
| Serve: | Pour the sauce onto the warmed plates, sprinkle with basil, carve the meat and arrange on top, garnish with basil. |
|---|---|
| Serve with: | e.g. Penne with vegetables. |
| Tip: | The meat does not need to be salted as organic meat is naturally full of flavour. Parma ham also adds flavour. |
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