This extraordinary beef tenderloin, bresaola, served with grilled pear and crispy additions is a true feast for the palate. Prepare it and surprise your loved ones with the combination of flavors that characterize this dish.
Ingredients
- Grana Padano – 50 g
- Parsley – 1 bunch
- Oil – 125 ml
- Pear – 2 pieces
- Olive oil – 2 tablespoons
- Bresaola beef ham – 12 slices
- Lemon juice – 1 tablespoon
- Salt – a pinch
- Black pepper – a pinch
Preparation
Step 1: Prepare Cheese Chips Grate the cheese on a grater with large holes. Heat a pan over medium heat and place small portions of cheese on it. Fry them until the cheese melts and takes on a golden brown color. Remove the finished cheese chips from the pan and drain them from excess fat on a paper towel.
Step 2: Fry the Parsley Wash the parsley and dry it thoroughly. Heat vegetable oil in a pan. Fry the herbs in it for about 30 seconds until crispy, and drain them from excess fat on a paper towel.
Step 3: Grill the Pears Peel the pears, cut them in half, and remove the seeds. Brush the inside of the pear halves with olive oil and grill them in a pan until the flesh caramelizes and delicate grill marks appear, about 3-4 minutes. Cut the prepared pears (they should be slightly firm) into thin slices.
Step 4: Serve the Bresaola Arrange 3 slices of bresaola on each of the four plates. Place slices of grilled pear on the tenderloin. Decorate the plates with cheese chips and fried parsley. Drizzle with olive oil, lemon juice to taste, and season with salt and pepper.
