Summary

Ingredients

• 1 kg beef fillet (s)
• 150 g Parma ham
• 75 g cheese, milder (Italian or Sardinian, alternatively Emmentaler)
• 25 g parmesan, rated
• 50 g breadcrumbs
• 2 tablespoon oil (sunflower oil)
• 2 sprigs marjoram
• 1 bunch parsley
• 10 basil leaves
• 4 sage leaves
• salt and pepper

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Instructions

1. For the filling, chop the parsley and basil very finely and mix well with the parmesan and breadcrumbs. Salt and pepper. Cut the cheese into finger-width strips. Cut deeply into the fillet lengthways, widening the opening and filling it with the farce. Place the cheese strips in the middle and close the edges of the incision tightly. Wrap the meat tightly in the Parma ham and tie it with kitchen twine so that it does not lose its shape.
2. Preheat the oven to 180 ° C (gas: mark 4).
3. Heat the sage and basil in the sunflower oil and fry the meat vigorously on all sides. Once golden brown, place in an ovenproof dish and cook in the oven for about 30 minutes.
4. Cut into slices and serve poured over the gravy.