Beef fillet in a Grana Padano and chestnut crust

Name: Beef Fillet in a Grana Padano and Chestnut Crust
Total time: 35 min
Ingredients: 4 beef fillet steaks (200 g each); 3 tbsp cooked chestnuts; 1 tbsp softened butter; 10 g parsley; 2 tbsp ricotta cheese; 1 tbsp shallot; 2 tbsp grated Grana Padano cheese; 1 drizzle extra virgin olive oil; 2 tbsp flour; Salt (freshly ground pepper)

KACHEN

13/12/2021

187

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Frank Manes

Beef Fillet in a Grana Padano and Chestnut Crust

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Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Italian, Fusion, European

Ingredients Method Notes

Ingredients

4 beef fillet steaks 200 g each
3 tbsp cooked chestnuts
1 tbsp softened butter
10 g parsley
2 tbsp ricotta cheese
1 tbsp shallot
2 tbsp grated Grana Padano cheese
1 drizzle extra virgin olive oil
2 tbsp flour
Salt freshly ground pepper

Method

Sear the beef: Heat a little olive oil in a hot pan. Sear the fillet steaks briefly on all sides until browned. Season with salt and freshly ground pepper. Place on a rack to cool.
Prepare the crust: Peel and finely chop the shallot. Sweat it in butter until translucent. Add the chopped chestnuts and cook for a few minutes.
Combine ingredients: Stir in the chopped parsley, Grana Padano, and flour to form a crumbly paste.
Crust and bake: Spread the mixture evenly over one side of each fillet. Place the steaks in a preheated oven at 200°C for 5–10 minutes, depending on desired doneness.
Rest and serve: Let the fillets rest for a few minutes. Serve with a seasonal garnish and Porto sauce.

Notes

Recipe : Frank Manes

Discover more on Grana Padano’s website
www.granapadano.it

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