Tenderloin fillet steak with Parmesan crust
In this recipe, we use several proven techniques to prepare the perfect Tenderloin fillet steak with a tender cheese crust. Stock up on quality steak meat and aged Parmesan, and we’ll tell you how to make a delicious dish out of it.
Tenderloin fillet does not have marble veins of fat, but it is considered one of the most valuable cuts of marble beef. Meat for Tenderloin steak is located deep in the carcass of a bull, along the spine.
We will cook the meat in a pan and in the oven. Thanks to two-stage cooking, the meat will retain its juices and tenderness as much as possible. The fragrant butter compensates for the low marbling of the steak and adds a pleasant oiliness to it.
The highlight of this dish will be the cheese crust. To make it golden, return the steaks to the oven for a few minutes at the end of cooking. But if you accidentally increase the cooking time, use flambing or another method to bake only the cheese crust, without increasing the degree of roasting of the meat.
Ingredients
Servings 4 PCs
Tenderloin fillet 2 steaks
Parmesan cheese 1 tablespoon finely grated
Butter, softened 1/2 tablespoon
Breadcrumbs 1/2 tablespoon
Sea salt 1 teaspoon
Ground black pepper 1 teaspoon
