Beef fillet with Sbrinz AOP crust
Beef fillet with Sbrinz AOP crust
For 4 persons
PREPARATION: approx. 40 minutes
BAKING TIME: approx. 30 minutes
Ingredients:
– Baking paper for the trays
– 800 g beef fillet in one piece
– 2 rosemary sprigs
– 2 cloves of garlic
– 2 tbsp thyme leaves
– 3 tbsp breadcrumbs
– 70 g Sbrinz AOP, grated
– 2 tbsp butter
– Salt & pepper
– 5 dl red wine
– 1 dl balsamic vinegar
– 1 tbsp honey
– 20 g cold butter
Preparation:
Remove the beef fillet from the refrigerator 1 hour before preparation. Finely chop the rosemary sprigs and garlic cloves and mix with the thyme leaves, breadcrumbs and grated Sbrinz AOP. Melt the butter and mix in. Fry the beef fillet all over in hot frying butter, season with salt and pepper.
Baking:
Place on a baking tray lined with baking paper. Spread the Sbrinz mixture over the meat. Prick with a meat thermometer. Roast the fillet in the middle of a preheated oven at 180°C for approx. 30-35 minutes until the desired cooking level is reached (48-52°C = rare, 54-56°C = pink). Remove the meat, cover and leave to rest for approx. 5 minutes.
Preparation for the sauce:
Simmer the red wine and balsamic vinegar with honey for approx. 30 minutes until obtaining a thick sauce. Stir in the cold butter in portions until the sauce is creamy. Season with salt and pepper. Serve the sauce with the meat.
