STEAK VAL D'AOSTA STYLE (BISTECCA ALLA VALDOSTANA)

img

INGREDIENTS

  • 14oz tenderloin beef
  • ¼ cup white flour
  • ¼ cup butter
  • 2 eggs
  • ¾ lb cooked ham
  • ¾ to 1 lb sliced Fontina PDO
  • breadcrumbs
  • oil
  • salt

Preparation:

Coat the meat slices in white flour, then beaten egg and finally breadcrumbs. Fry in oil and butter, season to taste.

Place in a buttered ovenproof dish, cover first with slices of ham and then plenty of Fontina (2-3 slices). Add dabs of butter and place in a hot oven for 5 minutes.

Serve piping hot with potatoes or other cooked vegetables.