When meat realised it would be garnished with a Gorgonzola sauce it became… more tender. The combination of two genuine and tasty flavours surprises the palate with an unforgettable pleasure.
- 4 fillet steaks
- Evo oil
- Maldon salt
- Black pepper
- 30 g butter
- 250 ml full-fat milk
- 30 gr 00 flour
- 200 g sweet Gorgonzola
- Fresh marjoram
Start preparing the gorgonzola sauce.
Melt the butter in a small pot over low heat, add the sieved flour and the full-fat milk. Stir quickly with a whisk until the mixture becomes dense. Add SWEET GORGONZOLA cut in small pieces and let it melt.
Season with black pepper and stir properly. Pour the sauce in a sauceboat. Heat a pan with a drizzle of evo oil. Cook the meat 1 minute per side.
Serve on a plate, add a pinch of Maldon salt, marjoram and drizzle the gorgonzola sauce on top.