- 4 beef fillets (180g each)
- 300 g canned haricot beans
- 2 bunches of Castelfranco chicory
- 2 slices of spicy Gorgonzola
- 4 slices of Arnad bacon fat
- 2 small shallots
- 2 rosemary sprigs
- 2 tablespoons flour
- 1 glass of red wine
- salt and black pepper
- olive oil
Use a colander to strain the haricot beans, rinse in cold water, stain again and mix in a blender.
Heat five tablespoons of olive oil in a small frying pan and brown the bacon fat with garlic and rosemary.
Let it drain and combine with creamed beans, then pour in a stew pan and keep hot. Rinse chicory, add to browned bacon fat and place in a greaseproof paper cone previously wetted and squeezed. Cook in the oven at about 120° C for at least 25 minutes while flouring fillets.
Heat some oil drops in a pre-heated pan to brown them for 3 minutes on both sides with a laurel leaf.
Place the fillets on a baking tray and roast at 210°. Drain olive oil from the pan, pour the glass of wine, add salt and pepper, and let it reduce. Shape gorgonzola slices into 6 medallions and put in the fridge.
Pour hot creamed haricot beans in the plate, place a fillet in the middle and top with gorgonzola medallions.
Drizzle over some red wine and garnish with chicory stew.
Suggested wine: Dolcetto, Acqui Superiore