for 4 person

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 medallion 4.00 beef fillet medallions (each approx. 180 g and 3 cm thick)
½ tsp	salt

Pineapple slices

2	baby pineapple

oil for frying

2 tbsp	liquid honey
¼ tsp	dried crushed chilli pepper
2 pinch	salt

2 tbsp

thyme leaf

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).

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