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Recipes
Milk-fed veal filet with mousse of spicy gorgonzola, melon and basil

Second Course

DIFFICULTY

Milk-fed veal filet with mousse of spicy gorgonzola, melon and basil

Ingredients for 4 people

  • 640 g of milk-fed veal fillet
  • 40 g of butter
  • basil leaves fried in oil
  • 200 g of potatoes peeled and cut into julienne
  • 50 g of slivers of almonds
  • 50 ml of virgin olive oil
  • salt
  • 8 slim slices of melon
  • 120 g of spicy Gorgonzola
  • 40 g of whipped cream
  • 40 g of mascarpone cheese

Preparation

  1. Cut the fillet into 8 medallions of 80 g each.
  2. Brown the meat with butter, salt and pepper; make it rest.
  3. Mix potatoes with almonds, salt, divide them into 8 portions, give them a square shape and fry them in a pot on low heat.
  4. For the mousse, put the Gorgonzola in a container and mount it with mascarpone cheese and whipped cream. With the compound prepare 8 quenelle.
  5. Put into the plate: place the potato nests on both sides of the plate, lay carefully the meat on the potatoes, and then add the mousse and the fried basil leaves.
  6. Make a rose with melon slices between the two medallions.