OVERVIEW

Preparation

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  Drain tomatoes, wash basil and finely chop both. Mix with 200 g cream cheese and season with salt and pepper. Peel potatoes, cut into coarse pieces and cook in boiling salted water for about 20 minutes. Divide broccoli into florets and add to potatoes after about 12 minutes.
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  Wash meat, pat dry and cut a pocket in each fillet. Place cream cheese mixture in a piping bag and fill fillets. Wrap 1 slice of ham around each fillet so that opening is sealed with filling. Heat oil in a large skillet. Sear meat in it, turning, for 4-5 minutes. Cook on a baking sheet in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C) for about 10 minutes.
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  Heat milk and 100 g cream cheese in a pot. Drain potatoes and broccoli, add to hot milk mixture and mash coarsely. Season fillets with pepper, cut open and arrange on plates with potato-broccoli puree. Garnish with basil leaves.