Classic French Cordon Bleu Beef Steak

Place the beef fillets between sheets of plastic wrap or inside a sturdy resealable bag. Gently pound with a meat mallet until evenly thin, taking care not to tear the meat.

Lay one beef fillet flat on a clean surface. Place a slice of Gouda cheese on top, keeping it about 1–2 cm away from the edges. Add a slice of roasted chicken ham, then cover with another slice of Gouda cheese.

Top with a second beef fillet and press gently around the edges to seal the filling securely inside.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of coarse and fine breadcrumbs.

Lightly coat each stuffed steak in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently so it adheres well.

Heat a frying pan over medium heat and add a combination of vegetable oil and butter. Allow the butter to melt and foam gently without browning.

Carefully place the breaded steaks in the pan and fry over medium heat, turning once, until golden brown on both sides and cooked through, about 4–5 minutes per side.

Remove from the pan and let rest for 1–2 minutes before serving. Serve warm, ideally with steamed or sautéed vegetables.