Stuffed roast fillet and Havana cocktail

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut the peppers open lengthwise, scrape out the seeds. Cut the peppers into fine rings. Wash basil, dab dry, pluck leaves from the stalks and chop coarsely. Heat oil in a pan. Sauté the peppers and 1 teaspoon of fennel seed in it. Slice the parmesan cheese very thinly with a peeler.

2. 2

   Wash the meat, dab dry and cut into a rectangle like a roast. Brush with mustard and cover with hot peppers. Spread parmesan evenly on top and finally cover with basil leaves. Roll up the fillets and tie up with kitchen string. Heat clarified butter in a pan. Fry the fillets all around until golden brown. Take them out, place them on the fat pan of the oven and add 1 cup of water. Sprinkle with remaining fennel seed and sea salt. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. In the meantime, pour the aperol into glasses and top up with champagne. Take the fillets out of the oven, remove kitchen string.

3. 3

   Fry the fillets all around until golden brown. Take them out, place them on the fat pan of the oven and add 1 cup of water. Sprinkle with remaining fennel seed and sea salt. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. In the meantime, pour the aperol into glasses and top up with champagne. Take the fillets out of the oven, remove kitchen string. Cut roast into slices. Decorate glasses with orange sugar if desired

Nutrition Facts

KCAL
400 kcal

CARBS
7 g

FATS
11 g

PROTEINS
26 g