for 4 person

600 g	beef tenderloin
	pepper
100 g	Parma ham in slices
½ tbsp	olive oil for frying

Sauce

2 ½ dl	cream
100 g	Parmesan, grated
	salt, to taste
20 g	basil

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.

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