Beef Fillet Wrapped in Parma Ham

Total time: 55m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 544 Kcal, 50g Protein, 2g Carbohydrates, 36g Fat


  • 600 g beef tenderloin pieces
  • pepper
  • 0.5 tbsp. olive oil to fry
  • 100 g Parma ham slices
  • Sauce
  • 100 g Parmesan, grated
  • 2.5 dl cream
  • salt, to taste
  • 20 g basil

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  • Pepper the fillet, wrap in Parma ham. Heat the oil, place the fillet in the hot oil with the seam facing downwards, fry for approx. 5 minutes, turning frequently. Marinate for approx. 2 mins. on a rack (with an oven tray beneath) in the centre of an oven preheated to 180°C. Reduce the temperature to 100°C, marinate for approx. 30 mins. until the core temperature is 55°C. Remove, stand for approx. 5 mins.
  • Sauce

    Bring the cream to the boil. Add the Parmesan, reduce over a low heat until thick and creamy, season with salt. Set aside a few basil leaves to garnish, finely chop the rest.
  • Servieren:

    Sauce als Spiegel auf vorgewärmte Teller geben, mit Basilikum bestreuen, Fleisch tranchieren, darauf anrichten, mit Basilikum garnieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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