John Myers
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Beef Fillet with Delicious Parmesan and Truffle Topping
The perfect beef fillet with delicious parmesan and truffle topping recipe with a picture and simple step-by-step instructions.
- 5 piece Angus fillet
- 1 piece Winter truffle
- 200 g Parmesan
- 200 g Truffle hard cheese
- 300 g Breadcrumbs
- 200 g Dried tomatoes
- 1 piece Big onion
- 250 g Boletus
- 1 tbsp Clarified butter
- 0,5 tsp Truffle salt
- 1 tbsp Truffle butter
- 2 tbsp Cream
- Steak seasoning
The hood
- Put breadcrumbs in a bowl. Grate the Parmesan and truffle cheese and add. Dice the dried tomatoes and add. Dice the onions and fry them with the mushrooms and salt / pepper.
- Put the warm mushroom mixture in the bowl. Add the cream and knead everything into a dough mass. Divide the mixture into five equal parts and form an approx. 2 cm high cap of the same size as the fillet pieces.
The fillet
- Season the fillet on both sides and sear it in hot clarified butter. Then preheat the oven to 200 degrees and switch on the top grill function.
- Place the pieces of dough on the fillet and press down. Leave the fillet in the oven for about 20 minutes until the batter forms a crust.
- If you like the meat very medium, you should reduce the searing time to a minimum at the beginning. This goes well with rosemary potatoes or porcini mushroom risotto and salad
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