Beef fillet en croute with aromatic herbs from my garden and traditional balsamic vinegar sauce

by | Second courses

Ingredients (serves 1)

For the fillet:
220 g of beef llet
35 g of lard from Colonnata chopped mixed herbs
(thyme, rosemary)
100 ml balsamic vinegar sauce salt and pepper

For the herb coating:
20 g of mixed herbs (thyme, rosmary, santoreggia)
10 g of lard
15 g of Parmesan cheese 10 ml of double cream
1 egg yolk
20 g of grated bread
10 g of almond our
2 g of thinly sliced almonds

For the side dish:
250 g of pumpkin
3 asparagus
250 g of potatoes
1 bunch of thyme
20 g of clari ed butter extra virgin olive oil salt


Start out by preparing the aromatic coating for the llet: take the mixed herbs, wash and trim them, then put them in the blender. Add the lard, the Parmesan cheese, and the almond our, then blend everything until you get an even mixture. Let it rest in the fridge for 30 minutes.

Take the llet, season it with salt, pepper, and the chopped mixed herbs on both sides, then wrap the slices of lard around it. Heat an anti- stick pan with little oil and, when it’s hot, add the llet. Sear it over high heat on both sides so that the meat seals and develops color, then place the llet on a baking sheet. Cover it with the aromatic coating mixture, making it even with a spatula. Sprinkle the almond slices over it and bake in the oven, preheated to 180°C, for 12 minutes. If you have a meat thermometer, you can check to see if it’s cooked: it has to be 50°C at the center.

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