Beef Paillard with grated cheese and puree
A recipe that will impress with its taste and technique. Beef tenderloin with Horio graviera cheese and buttery puree. Ideal for romantic dinner.
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Beef Paillard with grated cheese and puree

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

DIRECTIONS

  1. Make the puree: Boil the potatoes in a pot.
  2. 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.
  3. 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.
  4. Spread meat on a chopping board, sprinkle with Horio graviera cheese and place 5 rocket leaves on each. Roll and cut diagonally in half.
  5. Serve with puree.