Filet of beef au gratin with herb and grana padano cheese

Time: 60 minutes

Difficulty: medium

Suggested Wine:

Nero d'Arcole DOC - Tenuta Desmontà Bixio Emilio

Ingredients and dose for 4 persons:

4 Steer tournedos (fillets)

150gr each one

30gr Drawn butter or Extravirgin Olive Oil

For the Sauce:

30gr Butter

1dl Dry red wine

½ dl Tomatoes sauce

1 dl meat broth

For the Stuffing:

40gr Grated Grana Padano D.O.P “Riserva”

20gr Basil

30gr Parsley

2gr Thyme

40gr Scallion

40gr Salted Lard

40gr Grated Sandwich Loaf

1cl wine or water

Recipe: cut in cubes the salted lard, then mince herbs and scallion. In a cutter, put all the ingredients for the stuffing, mince them until getting a creamy compose. Put the stuffing on a greaseproof paper and roll it up forming a little “salami”. Cool it in a fridge. Cut the roll in pieces . Add salt and pepper. Brown them in a pan adding warm drawn butter for few minutes in order to have rare steak. Cool and cover them with stuffing pieces. Remove cooking liquid, pour wine or water leaving it to evaporate for 2/3. Add tomatoes sauce and meat broth. Reduce it’s volume by 1/3. Seep through strainer. Emulsify with cold butter. Grate tournedos into the warm oven around 2-3 minutes. Pour the sauce into the dishes and arrange tournedos on it.