Rosemary Beef Filet with Goat Cheese

Ingredients

• 4 butterfly steaks from the beef fillet about 180 g each (double-cut steaks, cut at the butcher if needed)
• 1 Garlic clove
• 1 dried tomato in oil
• 80 g goat cheese (roll)
• Salt
• pepper (ground)
• 1 Tbsp clarified butter
• 4 sprigs Rosemary

Instructions

1. 1.

   Rub the steaks with the pressed garlic and season with salt and pepper. Drain the tomatoes and chop finely. Slice the cheese into 4 pieces. Distribute cheese and tomatoes over the steaks, fold the steaks together and secure each with a rosemary sprig.

2. 2.

   Heat the clarified butter in a pan and sear the steaks for 3-5 minutes on each side.

3. 3.

   Serve with flatbread.