INGREDIENTS 2 beef paillards (200 gr each) 2 tblsp Horio Sweet or Mature or Long Maturation Graviera Cheese 10 rocket leaves Salt and Pepper Horio Koroneiki Variety Olive Oil
INGREDIENTS Ingredients for puree 3 large, peeled and diced potatoes 1 tsp basil pesto 1 tbsp Horio Cow Butter Salt and Pepper
- Make the puree: Boil the potatoes in a pot.
- Drain them and put them back in the same pot. Using a whisk or a hand blender, mash them into a puree. Cover and set aside.
- Oil and season with salt and pepper the meat. Heat up a grill pan and cook for 2-2 ½ minutes each side of the fillets.
- Spread meat on a chopping board, sprinkle with Horio graviera cheese and place 5 rocket leaves on each. Roll and cut diagonally in half.
- Serve with puree.