How to cook the beef fillet in a potato crust by wrapping each fillet with a slice of bacon, then blending with Marsala and finally cooking the bundles in the oven wrapped in a sheet of potatoes.
Ingredients for 4 people
- 4 slices of beef fillet - about 130 g each -
- 30 g of thinly sliced bacon
- 20 g of butter
- 4 sage leaves
- 1 sprig of rosemary
- 1 glass of Marsala
- 3 tablespoons of flour
- salt and pepper
For the potato crust
- 600 g of potatoes
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 6 tablespoons of extra virgin olive oil
How to prepare beef tenderloin in potato crust
Salt and pepper the slices of beef fillet lightly and wrap them with a slice of bacon.
Flour the fillets and put them in a pan where the butter has been heated with the sage and rosemary.
Cook the fillets over medium heat on both sides, then pour the Marsala, blend and remove the meat from the pan keeping it aside.
Peel the potatoes and cut them into strands with a vegetable grater.
Heat 1 tablespoon of extra virgin olive oil in a non-stick pan and brown 4 tablespoons of grated potatoes.
Spread them well on the bottom of the pan to form a compact sheet less than 1 cm high and let it brown for about 3 minutes on each side to form a golden crust.
Make 4 potato sheets.
Meanwhile, heat the oven to 180 ° C and place a fillet in the center of each sheet of potato, close them inside and form bundles.
Put the dumplings in a pan and bake them for about 10 minutes.
Remove the crusted fillets from the oven and pour a little of their cooking sauce on them. If it is too dry, stretch it with water and heat it over high heat.
