BEEF FILLET IN PUFF PASTRY CRUST WITH COOKED HAM ON FONTINA FONDUE
Second course

Beef fillet in puff pastry crust with cooked ham on fontina fondue

  • 30 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia

Ingredients

for the fondue:

  • 120 g Aosta valley fontina cheese cut into small chunks
  • 30 g cooking cream
  • 1 egg yolk

For the fillet in crust:

  • 1 sheet of puff pastry
  • 8 slices of cooked ham
  • 1 egg yolk
  • 4 portions of beef fillet of about180 g each

Preparation

 

Brown the two sides of the beef fillets in a heated non-stick pan, add salt, pepper and let them cool turning off the burner.
Wrap each portion of beef fillet with tho slices of cooked ham and cover it with a layer of puff pastry.
Brush egg yolk on the puff pastry and bake in the oven at 180° for 20/25 minutes.

In the meanwhile, heat the fontina and the cream in a water bath. When the cheese has melted, add the egg yolk and stir until the fondue is creamy.

When the fillet crust is golden, take it out from the oven and let it rest for some minutes before serving.

Pour the fondue in the dish and place the crusted fillet cut into two parts on top.

 

Buon appetito ;-)

This recipe is made with

69781 Grancotto di "Vignola"
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