Spectacular and delicious, such a crusted fillet deserves only applause

The crusted fillet is not always the same, this one has a special coating with the potatoes that gives it a flavor to be discovered

The fillet of beef in crust is a second spectacular dish it’s really good. But this time instead of cooking and serving it wrapped in shortcrust pastry or puff pastry, let’s prepare a special wrapper.

fillet steak

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Potatoes cacio e pepe, because we mix them with fresh pecorino and a generous dose of freshly ground black pepper. The quality of the fillet certainly counts, but also that of the cheese and potatoes, preferably old.
All we have to take care of is the times because the fillet can like the blood or more cooked. But if we overdo it, we will ruin an exceptional cut of meat.

Beef fillet in potato crust, also single portion

For convenience we have chosen to prepare the whole beef fillet. But we can also make smaller portions, those of each diner, and coat them with the crust one by one before baking. The principle and the final flavor are the same.

potatoes

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Ingredients:
1 kg fillet of beef
5 potatoes
60 g of Roman or Tuscan pecorino
1 clove of garlic
2 sprigs of thyme
5 tablespoons of extra virgin olive oil
coarse salt to taste
black pepper to taste

Preparation

We wash them well potatoes and place them in a pot with the peel. Cover with cold water, and let it cook for about 20 minutes from when it starts boiling.
When they are cooked, drain them, peel them and purée them with a potato masher, as for preparing gnocchi. At that point we also add the grated pecorino at the moment, season with salt, some freshly ground pepper and mix with your hands, before setting aside.

In a pan we put it to brown peeled garlic clove and whole with a drizzle of oil. As soon as it has browned, remove the garlic and place the piece of fillet, seasoning it with the 2 sprigs of thyme. Let it brown well on all sides by sealing the juices inside the piece of meat. After 10 minutes we turn off and let it cool.

Finally, the most beautiful part of the recipe: we line the whole fillet now warmed with the mixture of potatoes and pecorino that will become its crust. Then place it in a baking dish and bake at 190 ° for about 25 minutes.
This is sufficient time for excellent cooking, even inside. We take it out of the oven, let it rest for 5 minutes and then cut it into slices, bringing it to the table with a side dish of sautéed peas and carrots, or if we are in winter with broccoli or spinach.