Smoked Fillet of Beef with Cheese Bread Au Gratin

Rub the slices of beef fillet with pepper. Heat the oil in a frying pan and sear the fillet slices in it for 1-2 minutes on each side. Season a little with salt, place on a wire rack. Put 1 tbsp. of smoked flour in the smoker and smoke the meat for 8-10 minutes.

Preheat the oven or roasting rack to 220 °C. Cream the butter and fold in the finely crushed garlic clove, the chopped kitchen herbs and the breadcrumbs.

Either cut the blue cheese into small cubes or mash it with a fork, halve the radicchio and cut it into thin strips. Stir both into the butter mixture. Heat the oil in a frying pan and toast the bread on both sides until crisp.

Spread the radicchio-cheese mixture on one side of the bread at a time and gratinate under the hot broiler for a few minutes until golden brown. Serve one lung roast with three bread rolls au gratin.

Tips:

Instead of bread rolls, you can also use potatoes for this recipe. Cut them into slices, blanch them for 2 minutes and then fry them in a frying pan. Now the radiccio-cheese mixture is put on the potatoes and baked in the oven.

Smoking in the home is certainly still a relatively new phenomenon, but you should definitely try it. For starters, and for small quantities, it works just as well without a special smoker. You sprinkle a tbsp. of smoked flour into a cooking pot and place it on a hot plate at medium heat. The meat w

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