Fillet steak millefeuille
Bistecca di filetto millefoglie
➤ SERVES 4 ➤ PREPARATION 30 minutes ➤ COOKING minutes 300g pumpkin salt and pepper extra-virgin olive oil fresh thyme 200g porcini mushrooms clove of garlic, crushed 300g beef fillet 4 slices of bread 160g Tatie cheese
Tatie is a delicious blue cheese processed with sweet, creamy mascarpone and fragrant Italian red vermouth produced by Moro Cheese Refiners from Oderzo.
Preheat the oven to 180ºC/Gas Mark 4. Cut the pumpkin into thin slices, place on a baking tray, season with salt, pepper, a drizzle of oil and a few sprigs of thyme, then bake in the oven for 15 minutes. In the meantime, clean the porcini very well, cut them into pieces and sauté them in a pan with a little oil, the clove of garlic, salt and pepper. Cut the fillet into thin slices and season with salt and pepper.
Using an 8-10cm wide pastry cutter, cut 4 discs of bread and lightly toast them. Use metal rings to help you hold the layers neatly (optional). Place the toasted bread on the bottom of four oiled pasta dishes, then a fillet slice, a layer of pumpkin and then fillet. Halfway up, place a knob of Tatie cheese, then continue layering the rest of the ingredients. Place the four millefeuilles on a baking tray and bake in the preheated oven for 8-10 minutes, depending on the desired degree of cooking time. A couple of minutes before the end of cooking, stuff the millefeuilles with a few mushrooms and the rest of the Tatie cheese.
Remove from the oven and gently remove the rings (if using). Serve immediately with the rest of the mushrooms.