Stuffed beef fillet

Ingredients for 4 servings:

• 1 kg beef fillet(s)
• 150 g Parma ham
• 75 g mild cheese (Italian or Sardinian, alternatively Emmental)
• 25 g Parmesan, grated
• 50 g breadcrumbs
• 2 tbsp oil (sunflower oil)
• 2 sprigs of marjoram
• 1 bunch of parsley
• 10 basil leaves
• 4 sage leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sardinian manzo fillet

For the filling, chop the parsley and basil very finely and mix well with the Parmesan and breadcrumbs. Season with salt and pepper. Cut the cheese into finger-width strips. Make a deep cut lengthwise in the fillet, widening the opening and filling it with the stuffing. Place the cheese strips in the center and seal the edges of the cut tightly. Wrap the meat tightly in the Parma ham and tie with kitchen string to prevent it from losing its shape. Preheat the oven to 180°C (Gas Mark 4). Heat the sage and basil in the sunflower oil and sear the meat on all sides. Once golden brown, transfer to an ovenproof dish and roast in the oven for about 30 minutes. Cut into slices and serve with the meat juices basted over it.