Beef Fillet in Panko Crust with Pumpkin Cream

Method

1. Prepare the double breading: dip the fillet in beaten egg, then in Panko. Repeat for a second coat.
2. Cut the Tropea red onion into coarse pieces and place in a pot with plenty of extra virgin olive oil and sage leaves.
3. Cut the pumpkin in half, remove seeds and skin, cut into small pieces, and add to the pot with salt and pepper. Cook until tender, then blend everything to obtain a cream.
4. In a pan, add butter, rosemary, sage, and two garlic cloves. Cook the fillet for 3-4 minutes per side, basting with the butter.
5. Plate: spread the pumpkin cream, place the crispy fillet on top, and garnish with the onion.