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Beef Tenderloin Cordon Bleu
Recipe

Beef Tenderloin Cordon Bleu

Dinner • Schweiz

A luxurious cordon bleu made with beef tenderloin steaks instead of pork. Stuffed with cooked ham and Gruyère, then breaded and fried until golden.

Why smarter

Breaded tenderloin is quickly pan-fried and only finished in the oven if needed to keep the center pink.

Chef tip

Wrap the cheese in ham to help prevent it from leaking during frying.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 2 beef tenderloin steaks (about 200 g each) 2.000 piece beef tenderloin steaks Each approx. 200 g
2 2 slices cooked ham (about 40 g each) 2.000 slice cooked ham Each approx. 40 g
3 2 slices Gruyère cheese (about 30 g each) 2.000 slice Gruyère cheese Each approx. 30 g
4 30 g meat seasoning (mix of paprika, salt, white pepper, and "kukums") 30.000 g meat seasoning Admin note: mixture of paprika, salt, white pepper, and kukums
5 3 tbsp wheat flour 3.000 tbsp wheat flour
6 2 eggs, beaten 2.000 piece eggs Beaten
7 100 g breadcrumbs (or panko for extra crispness) 100.000 g breadcrumbs Panko optional
8 3 tbsp vegetable oil, for frying 3.000 tbsp vegetable oil For frying

Method

  1. Prepare the meat: Slice each beef tenderloin steak horizontally to create a pocket (butterfly cut). Gently pound flatter without tearing holes.
  2. Season and fill: Season the meat inside and outside with the meat seasoning. Wrap one slice of ham around the cheese (to reduce leaking during frying) and place it into the pocket. Press the edges together well and, if needed, secure with toothpicks.
  3. Bread: Set up three deep plates—one with flour, one with beaten egg, and one with breadcrumbs. Coat the stuffed steak in flour, dip in egg, then press firmly into breadcrumbs.
  4. Fry: Heat the oil in a pan over medium-high heat. Fry the cordon bleu about 3–4 minutes per side until golden brown.
  5. Finish cooking (if needed): Because beef tenderloin is thick, for a medium result transfer to a preheated oven at 160°C (top/bottom heat) for about 8–10 minutes. Rest 2 minutes before slicing.