Whether pan fried, baked or even raw - It always it is always delicious.
But when cooking it is most important to not overcook the fillet but cook just enough to still be pink in the middle so as to retain the tenderness of the meat.
Filetto in crosta di Parmigiano
Beef fillet in a Parmigiano crust
Ingredients
(Serves 4 people)
- 4 slices of beef fillet each of 200 g
- 100 g of flour
- 2 egg whites
- 120 g of Parmigiano
- 1 clove of garlic
- 1 sprig of sage
- Extra virgin olive oil
- Black pepper
Step 1
Peel the garlic clove and rub over the cooking surface of a non-stick frying pan.
Flour the beef fillet slices, shake off excess flour.
Gently warm a little olive oil and the sage in the frying pan. Place the floured fillet slices in the pan on top of the sage and, using a high heat, seal each side of the fillet slices for one minute.
Step 2
When sealed, remove the fillet slices from the pan and leave them to cool at room temperature.
Briefly beat the egg whites together. Mix the Parmigiano with some black pepper. Dip the fillet slices into the egg white then put each side of the fillet in the Parmigiano and black pepper. Press each slice in order to ensure the Parmigiano sticks to the meat.
Step 3
Cover an oven tray with cooking paper, lay the fillet slices on the oven tray and cover the fillets with cooking paper.
Put the fillets onto the top shelf of the oven, pre-warmed to 200 celsius, and cook for two and a half minutes. Then turn over each fillet slice, cook for a further two and a half minutes and serve.
Tastes even better when served with some MCC dry sparkling wine.
Recipe by Chef Dario Soresi, La Locanda Restaurant, George.
