Filet with Gorgonzola
Recipe second for 5 people based on Veal - cooking method pan.
Preparation:
Preparation: Blend the diced gorgonzola and mascarpone in a blender, add the fresh cream. Avoid insisting on the operation because the ingredients that are blended too much will fall apart. The cream is ready when everything is blended and velvety. Keep aside. Wash the spinach well, drain and put them in a saucepan with boiling salted water. At the first boil, wash them and cool them under running water. Squeeze them lightly and sauté them in the butter. Season with pepper, salt and a little grated nutmeg. Keep warm. Cut the fillet into slices of about 200 g each, salt and pepper. Heat a large frying pan, put a spoonful of butter and a spoonful of olive oil, cook the fillet, first on one side, then on the other, for about seven minutes, so that it browns. Arrange the spinach in the center of each plate, place the freshly cooked fillet on top, cover with the warmed gorgonzola sauce. Sprinkle the sauce with chopped walnuts and serve immediately.
Ingredients:
Ingredients: 1000 G Veal Fillet - 1000 G Small Tender Spinach - 150 G Sweet Gorgonzola Cheese - 100 G Mascarpone - 50 G Fresh Cream - 100 G Butter - 20 G Extra-virgin Olive Oil - 50 G Shelled Walnuts - Salt - Pepper - Nutmeg
Vini consigliati dal sommelier professionista
