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Beef fillet wrapped in Parma ham
20 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 544
  • Fat about 36g
  • Carbohydrates about 2g
  • Protein about 50g
This is needed
This is needed for 4 people
  • pepper
  • 600 g beef tenderloin
  • 100 g Parma ham in slices
  • 0.5 tbsp olive oil for frying
  • 2.5 dl cream
  • 100 g Parmesan, grated
  • salt, to taste
  • 20 g basil
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And that's how it's done
And that's how it's done
Pepper the fillet, wrap in Parma ham. Heat the oil, place the fillet seam-side down in the hot oil, fry for approx. 5 mins., turning frequently. Marinate for approx. 2 mins. on a rack (with an oven tray beneath) in the centre of an oven preheated to 180°C. Reduce the temperature to 100°C, marinate for approx. 30 mins. until the core temperature is 55°C. Remove and leave to rest for approx. 5 mins.
Bring the cream to the boil. Add the Parmesan, reduce over a low heat until thick and creamy, season with salt. Set aside a few basil leaves to garnish, finely chop the rest.