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Beef fillet au naturel

Beef fillet au naturel

The tenderness and flavour of the fillet accompanied by bread crumble and asparagus

 Beef fillet au naturel


For 4 persons:

  • beef fillet 700g
  • 4 slices of bacon
  • clarified butter to taste

For salting:

  • Cervia sweet salt 100
  • brown sugar 100 g

For the crumble:

  • homemade bread 200 g
  • 2 fresh chillies
  • almond flour 60 g
  • paprika 2 g
  • albumen 30 g
  • extra virgin olive oil
  • salt
  • pepper


After parboiling the beef fillet, cover it with the mixed salt and sugar. Wrap with foil and place in the refrigerator for at least 8 hours.

Salt, wash and dry the meat.
Cut the fillet into 4 medallions, border it with bacon and tie it with kitchen string, cook it at 54° to the core.

For the crumble:

Slice the homemade bread, remove the crusts and coarsely chop it, remove the seeds from the chilli and chop it together with the albumen and paprika.
Add all ingredients in a bowl and knead lightly, keeping the mixture in irregular pieces. Adjust with salt.

Sprinkle on a sheet of baking paper and bake at 150° until crispy.

Peel the asparagus from the leathery parts and wash it well in running water, then in salted and cooled water.
Brown the fillets on all sides in a frying pan with butter for a few moments. Untie it.

For the asparagine:

Sauté the asparagus with a little oil and the poached garlic. Form a nest, round it on itself, and place it in the centre of the serving dish.
Place a medallion on top of the asparagus, sprinkle generously with crumble and serve immediately.

Recipe published in "Le ricette del Sale di Cervia" published by I.P.S.E.O.A. Cervia
Thanks to the students and teachers of the Cervia "Tonino Guerra" Hotelier Institute

The image is only meant to illustrate the basic ingredient of the recipe


If you would like to contribute, we invite you to prepare this dish following the recipe and take some photos or a video.
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