Fillet with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork tenderloin (s) or beef tenderloin
- 200 g Goronzola or Saint Aur
- 200 ml white wine
- 300 ml vegetable broth or meat broth
- 0.5 ½ cup processed cheese, possibly more, up to 1 cup
- cream
- Possibly cornstarch or sauce thickener to thicken
- Clarified butter for frying
- 4 port. Pasta
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2 - 3 cm thick slices and season to taste. Fry the steaks in hot clarified butter in a pan until they have turned color. Place in a baking dish and put in the oven preheated to 140 ° C.
- Deglaze the roasting mixture with the white wine and add the meat stock. Also add the processed cheese and the Gorgonzola and season to taste.
- If there is not enough sauce, or if the sauce tastes too strong, add more cream and let it reduce a little. This also works with a sauce thickener or mixed starch.
- Add the leaked meat juices and stir in. Briefly add the fillets to the sauce again.
- Spread on preheated plates and pour some sauce over them.
- Toss the pasta, which has meanwhile been boiled in salted water, in the remaining sauce and serve with it. It goes well with broccoli or any other vegetable or salad.
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