Filetto Ripieno (4 pers.)

Filetto Ripieno (4 pers.)

Shopping list: a rump steak of about 700 to 800 grams, blue cheese (blue d’Auvergne), raw ham (Prosciutto di Parma), pepper, salt, basil and oregano; for the sauce: smoked bacon pieces, onion, red pepper and a tin of peeled tomatoes.

The favourite dish of Wout:

Open a rump steak of 800 grams, pepper and salt it, season with basil and oregano, then fill it with Prosciutto di Parma and blue cheese. Close the rump steak with cocktail sticks and brown it quickly all around, then in a baking dish with olive oil, and in an oven of 220 degrees for 20 minutes. Regularly spoon the oil from the dish over it.

The sauce: brown an onion and garlic with the smoked bacon pieces, add paprika and peeled (or puréed) tomatoes and season the sauce with pepper and salt. Let it cook a bit. When the rump steak is done, slice it thin and pour the sauce over the meat.