Filetto Al Gorgonzola is a delicious main course made with veal fillet, spinach, sweet gorgonzola cheese, mascarpone, and fresh cream. The meat is cooked in a pan and served on a bed of sautéed spinach, seasoned with pepper, salt, and nutmeg. It is then topped with a velvety gorgonzola sauce, enriched with chopped walnuts. A dish full of flavors and perfect for a special dinner.
Gorgonzola Beef Fillet
Ingredients
- 1000 G Veal Fillet Veal Fillet
- 1000 G Baby Spinach Baby Spinach
- 150 G Gorgonzola Cheese Gorgonzola Cheese
- 100 G Mascarpone Mascarpone
- 50 G Fresh Cream Fresh Cream
- 100 G Butter Butter
- 20 G Extra Virgin Olive Oil Extra Virgin Olive Oil
- 50 G Shelled Walnuts Shelled Walnuts
- Salt Salt
- Pepper Pepper
- Nutmeg Nutmeg
Instructions
- Blend the diced gorgonzola and mascarpone in a mixer, add the fresh cream. Avoid over-blending as the ingredients may separate. The cream is ready when everything is amalgamated and velvety. Set aside.
- Wash the spinach well, drain and plunge into a saucepan with boiling salted water. When it comes to a boil, wash and cool under running water. Squeeze lightly and sauté in butter. Season with pepper, salt, and a grating of nutmeg. Keep warm.
- Cut the fillet into slices of about 200 g each, season with salt and pepper. Heat a large pan, add a tablespoon of butter and a tablespoon of extra virgin olive oil, cook the fillet, first on one side, then on the other, for about seven minutes, until it is browned.
- Arrange the spinach in the center of each plate, place the just-cooked fillet on top, cover with the slightly warmed gorgonzola sauce. Sprinkle the sauce with chopped walnuts and serve immediately.
Notes
Add a sprinkle of freshly ground black pepper on top of the fillet before serving.
