A divine dish for entertaining or whenever you’re feeling for something hearty. Beef fillet served with gorgonzola brandy sauce and vegetable ribbons is deliciously seasoned and filling.
Beef fillet served with gorgonzola brandy sauce and vegetable ribbons
Ingredients
Fillet
- salt and freshly ground black pepper, to taste
- 8 fillet steaks, about 250g each
- 100ml olive oil
Vegetable ribbons
- 4 carrots, peeled
- 6 baby marrows
- 60ml butter
- salt and freshly ground black pepper, to taste
Gorgonzola sauce
- 1 onion, chopped
- 1 garlic clove, crushed
- 15ml butter
- 500ml good-quality beef stock
- 200g Gorgonzola
- 125ml fresh cream
- 50ml brandy
- 20ml green peppercorns, crushed
- 60ml fresh flat-leaf parsley
- 30ml fresh thyme, chopped
- salt and freshly ground black pepper, to taste
Instructions
Preheat a non-stick grill pan to hot.
Season the steaks, place in a roasting dish and drizzle with the olive oil. Leave for about 10 minutes.
Cook the steaks on the grill pan to your desired readiness. Place them back in the roasting dish and leave to rest for 3 or 4 minutes.
For the ribbons, using a peeler, peel thin long strips from the carrots and the baby marrow. Place the carrot ribbons into a bowl of boiling water for 10 minutes and drain.
Melt the butter in a large frying pan. Add the carrot ribbons and cook over a low heat until most of the liquid has evaporated and the carrots are shiny and glazed. Repeat with the baby marrow.
To make the sauce, fry the onion and garlic in the butter until soft and golden. Add the stock and bring to the boil. Strain the stock and discard the onion.
In a separate pot, melt the Gorgonzola and add the cream, brandy, peppercorns and herbs. Add the stock, reduce to a good consistency, and season.
To serve, place the fillet in the centre of a serving plate. Place a handful of carrot and baby marrow ribbons to the right of the fillet, and pour the sauce over the fillet.
Notes
Cook's tip: Add 15ml black sesame seeds to the carrots before serving for a little colour.
