Tournedos of beef on creamed haricot beans with late chicory and Arnad bacon fat stew

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.

Dolcetto, Acqui Superiore

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