Gorgonzola filet (2)
Instructions
In a bowl mix 100 g of butter, cream, gorgonzola and a tablespoon of mustard.
Mix well and add salt if necessary (depends on gorgonzola).
Pour the remaining butter and oil in a pan, let it warm up moderately and scalded the threads from both sides them.
When the threads are steamed pour the cognac and flames.
Remove the Pan from the flame extinguished fire.
Remove the fillets and place in a dish.
Pour the mixture from the bowl into the Pan and place on low heat working continuously until consistency increases (3-5 minutes).
Add the fillets and cook for another 5-7 minutes on a moderate flame, making sure that the sauce does not burn and always keeping the gravy-covered fillets.
Garnish and serve.
Ingredients and dosing for 2 persons
- 2 high calf fillets not beaten
- 150 g of butter
- 20 cl of cooking cream
- 200 g of gorgonzola cheese
- 1 tablespoon of mustard
- 1 glass of cognac (or brandy)
- Olive oil
- Salt