Beef Fillet Wrapped in Parma Ham

Preparation/cooking time: ca. 20m + Low-temperature cooking: ca. 35m

For 4 people

Nutritional Information

Contains 513 Kcal


  • 600 g beef tenderloin
  • pepper
  • 0.5 tbsp. olive oil to fry
  • 100 g Parma ham in slices
  • 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.
  • 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.

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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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