Preparation of Parmigiano beef fillet
The beef fillet with Parmigiano Reggiano cheese fondue is a main course with meat of great quality, simple yet very rewarding: here are the steps to follow to prepare it in the best way.
- Start by putting butter at room temperature in a pan and melting it over low heat;
- when the butter is melted, add the flour, pouring slowly.
- Then mix the milk, which was previously boiled, and the freshly grated Parmigiano Reggiano.
- Season with salt and pepper (being careful not to overdo it, because the Parmigiano is already quite tasty) and continue cooking for four or five minutes, until the fondue achieves the desired creamy consistency;
- At this point, remove from the heat and pour the egg yolk and cream.
- Then blend the mixture obtained, and put it back on the heat for other two or three minutes, keeping the flame not very high.
- A few seconds before turning off the heat, combine the honey pouring it in a thin line.
- At this point, let the fondue cool down as it has to be served warm. Now you have to work on the beef fillets.
- The meat must not be washed (it is a widespread but wrong custom), but immediately put to cook in a frying pan, preferably without oil, and seasoned only with a pinch of salt and pepper.
- When the beef filet has reached the desired doneness, prepare it in the plate: of course, the fondue must be placed at the bottom of the plate and the meat upon it, possibly decorated with some petals of Parmiggiano.
If you want to further enhance the whole, use two or three quenelles made with Parmigiano Reggiano, honey and balsamic vinegar.
Ingredients (for 4 servings)
- 4 beef fillets 150 g each
- olive oil
- salt and pepper
For the fondue:
- 250 g of milk
- 200 g of Parmigiano Reggiano 24 months
- 30 g of cream
- 1 egg yolk
- salt and pepper