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Filetto Di Manzo In Crosta Di Pane Recipe

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This recipe for Filetto Di Manzo In Crosta Di Pane is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. beef filet
about ten slices of prosciutto crudo
BREAD CRUST:
14 oz flour
2 eggs plus 1 for brushing
2 tablespoons white wine vinegar
water to knead
STUFFING:
2 oz cooked ham, pureed
3-1/2 oz mushrooms, thinly sliced and cooked with basil
2 oz spinach, cooked and strained and finely chopped
2 egg yolks
olive oil
salt and pepper, freshly ground

CONDIMENT: Knorr Swiss Packet of Peppercorn Sauce
SIDE: Roasted potatoes
Diced zucchini, eggplants, and red peppers, cleaned, diced and sauteed in olive oil, salt and pepper to taste
Directions:
Directions:
In olive oil, saute` to brown the beef filet, salted and peppered, on all sides. This is a whole filet, not cut. Next make the dough for the bread crust: mix flour with the eggs, the vinegar and a little salt, enough to knead. Make a ball of dough, cover with a damp cloth and allow it to rest for about half an hour. Then roll out , at least 2 and 1/2 inches wider than the filet.

Over a sheet of foil spread slices of prosciutto crudo and prepare the stuffing: combine mushrooms, spinach and cooked ham. Add egg yolks and mix.
Spread over the proscuitto crudo. Place the beef over the stuffing. Roll up and transfer to the dough which is rolled up. Pressed at the seams and sealed with the beaten egg. Place in preheated oven at 400 degrees for about 40 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is one of my favorite Holiday table presentations! I triple the crust part of the recipe so I have plenty of dough to work with. I make a lovely braid that I run down the filet on top that is sealed with the egg and edges. I do love my bread! Pick up a Knorr Swiss Peppercorn Sauce packet and whisk up for the side condiment. Serve on the side the roasted potatoes and diced sauteed vegetable combination. your guests will think you went to culinary school! A nice Merlot or Cabernet will compliment the meal.

 

 

 

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