Friday, February 09, 2007

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.

Ingredients:

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

Preparation:

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.


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10 Comments:

Blogger Dos Centavos said...

David,

On the topic of bloody red meat and Palermo (in the previous post), what do you think of the latest football debacle (which left one policeman dead) in Italy?

Anyone who seems to be an insider in Italy has been arguing that is has/had nothing to do with football. Rather it is a social problem. Now, if so, what might that be?

Will you be posting something on the issue? I know you focus on the "happier" and certainy apolitical topics, but an insight into modern Italy might be highly educational for your clueless readers.

9:51 PM

 
Anonymous chase said...

Hello David! That looks awesomely divine. Should try to cook that on some occassions. Anyway, happy weekend to you!

12:37 AM

 
Blogger Travel Italy said...

Dos Centavos The discussion of soccer, hooligans, and big city gangs is a blog in its own right. While I am not "anyone" I can say that this does have to do with soccer as a medium for the masses to feel better about themselves just as American football or any other sport. This is why soccer players have the highest contracts in the world.

I do try to focus on quality over quantity because I feel that a an artist, a scientist, or artisan worker have greater value to human progression than a sports or political figure. I always return to the saying, "Send all the politicians on spaceship to travel around the sun and no one will notice, send all the farmers on the same trip and the world will starve."

Fame and fortune have little to do with value. MichelAngelo, Leonardo, Giotto died in poverty yet we all know who they were. You, a great soccer fan, can you name the players on the Juventus team that died on Superga?

If it were for me, actors, politicians and sports figures would very poor.

Chase San Valentino is on the way. It is an expensive dish (because of the base ingredients) but is a marvelously luxurious dish.

7:45 AM

 
Blogger Dianne said...

That lloks and sounds really sumptious ... what a fantastic combination!

:)

10:19 AM

 
Blogger Expat Traveler said...

ok - now this is making my mouth water and considering we are cookign dinner, it's even worse..

Wow! What a great meal!

5:27 PM

 
Blogger Jim Belshaw said...

David, you have to stop doing this to me!

I went across to catch up just before getting lunch. And you do this! How am I going to match this with what I have in my larder?

It's very unfair!

5:58 PM

 
Blogger Travel Italy said...

To all This is really good and simple. Just wait to see the variation for Valentine's day!

10:46 AM

 
Blogger Tracie B. said...

maceo! where's maceo?! HAY

2:11 PM

 
Blogger Travel Italy said...

Tracie b. Be nice. Think of Greco di Tufo sul balcone in Ischia!

2:34 PM

 
Blogger Tracie B. said...

UNHG! can i count it off?

5:34 AM

 

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