Original Italian name: Filetto alla Rossini

Place of Origin: Marche, Central Italy

Although Le Marche region is still largely undiscovered by the tourist industry, from the culinary point of view, the character of this region is quite unique. While the cuisine in neighboring Umbria is for the most part simple, the people in Marche have expensive and sophisticated tastes, though they do not indulge these to excess. Even the most magnificent stuffing for suckling pig is invariably originated in the traditions of county cooking.

Even in Gioacchino Rossini’s time, cooking and eating well were considered important. This Fillet of Beef recipe is dedicated to the composer Rossini, who lived in the first half of the 19th century. After the composer and maestro of italian opera went into voluntary retirement, he devoted time to his hobby, the buona tavola. After his death, he left several recipes which he had invented himself. Furthermore, many cooks had dedicated their own creations to him. As the result, today there are more then a hundred dishes with names bearing the tag alla Rossini.

Ingredients:

2 beef fillet steaks

1 tablespoon extra virgin olive oil

4 teaspoons butter

1/2 tablespoon all-purpose flour

1/4 glass Marsala

salt and pepper

2 slices Gruyere

2 slices raw ham

1/2 cup Bechamel Sauce

Method:

Heat the olive oil and butter in a heavy pan and fry the fillet steaks. When the meat starts to brown, dust with flour, sprinkle with the Marsala wine, the boil until the sauce thickens.

Season on both sides with salt and pepper. Braised the meat until it has absorbed the liquid, then remove and place in a flameproof dish.

Lay the slices of cheese and ham on top, pour over the Bechamel Sauce, and bake for a few minutes in an oven at 200C until the top is brown. Serve hot.

Source: My italian cooking