Filetto al Gorgonzola – Filet with Gorgonzola
Simplicity and great, fresh ingredients are the elements to some of the best recipes. A beef or veal filet, seared on both sides in dark butter and a sauce made with Gorgonzola, chopped walnuts and gin. The sauce reduced just to the right consistency velvety smooth, rich in flavor and a perfect balance with the succulent filet. Food is an important part of our life. We discuss new recipes and old favorites after dinner. Comments about the wine, can it be consumed alone or does it need food. Was this wine perfect with the meal or would something else be more appropriate? The dinner table adorned with a meal of balanced flavors and wines that accentuate the tastes facilitates great conversation.
The Filet with Gorgonzola is a dish that has developed in recent years in the areas around Milan where both the Filet and Gorgonzola are local favorites. It is a simple but exclusive recipe because the Filet must be top shelf and cooked to perfection. It is the perfect dish for special occasions when you want to make your partner feel like they are the most important person in the world. This is the perfect for Valentine’s day, anniversaries or just to say, “you are the greatest!”
Great wines with Filet with Gorgonzola: Amarone, Barbaresco, Barolo or Nebbiolo based Piemonte wines. John the Baptist of Italian wines suggests La Scolca Pinot Noir from Lombardia.
4 ¼ lbs Beef or Veal Filets
½ stick (50 g) unsalted Butter
3 tbsp Gin
½ cup (50 g) chopped Walnuts
1 cup (100 dl) Heavy Cream
¼ lbs (100 g) Gorgonzola (crumbled)
4 tbsp Port
Salt and Pepper to taste
Preheat the oven to 150 degrees.
Use a large frying pan or skillet. It is imperative that the meat sit evenly on the surface. Add the butter and a few turns of fresh cracked pepper. If your grinder can change the grind use a slightly larger grind. Over Medium low heat sauté the butter until it turns nut brown.
Turn the heat to medium high. Place the filets in the skillet and sear on each side for 2 minutes (this will be rare), about 3 ½ minutes for Medium-rare.
Move the filets to a baking pan. Sprinkle the filets with gin, salt and pepper and flame. Cover with aluminum foil and place in the warm oven.
Reduce the heat under the skillet to medium low. Add the chopped Walnuts, the Heavy Cream and the crumbled Gorgonzola to the skillet. Stir together well.
While stirring add the port. Continue stirring until the sauce is reduced.
To serve, place the Filet directly on the plate. Dribble a bit of sauce on the meat and place a dollop of sauce on the side of plate.
Tags: Gourmet Foods Veal Beef Entree Gorgonzola Lombardia Milan Italian Recipes Food and Wine Travel Italy