Ingredients

• 1 Kg fillet of beef
• 200 g toasted corn kernels
• 150 g clarified butter
• 24 cabbage leaves
• 5 egg yolks
• an egg

For the recipe of fillet in toasted corn crust, salt and pepper the fillet and brown it briskly in a pan with a little oil on all sides; transfer it to a baking dish. Add to the pan again
a drizzle of oil and toast 4-5 private cabbage leaves of the central coast, wet with a dash of water, cover and braise for one of water, cover and braise for 1 minute. Repeat the operation until the leaves are exhausted. Bake the fillet at 200 ° C for 10 minutes. Blend the corn in grains. Brush the fillet with beaten egg, bread it in corn and put it again at 200 ° C for another 6-7 minutes. Beat the egg yolks with the clarified butter, salt and pepper in a bain-marie, until you obtain a creamy eggnog; at the end add lime and grapefruit rind and the juice of half a lemon. Spread the cabbage leaves on a serving dish, place the fillet on top and top with a few chopped walnuts. Serve the eggnog aside.

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