Por
Master Receita Solta
"Filet mignon with gorgonzola sauce is a classic recipe that combines the extreme tenderness of noble beef with the aromatic intensity of blue cheese. It is a refined, velvety, and quick dish, ideal for elegant dinners and celebrations."
- A quick searing for 3 to 4 minutes on each side ensures juicy, pink meat inside with a well-browned crust. - The smooth fusion of gorgonzola cheese at the bottom of the skillet incorporates the residual flavors from frying the fillet. - Heavy cream attenuates the pungency of blue cheese and gives a silky and creamy finish to the sauce.
Heat the skillet with the olive oil over medium heat.
Season the fillets with salt and pepper to taste.
Place the fillets in the skillet and sear for 3-4 minutes on each side for a rare point.
Remove the fillets from the skillet and set aside.
In the same skillet, add the garlic and sauté for 1 minute.
Add the gorgonzola and stir until melted.
Incorporate the heavy cream and mix until a homogeneous sauce is formed.
Return the fillets to the skillet and cover them with the sauce. Cook for another 2 minutes.
Serve the fillets with the sauce on top and finish with green onions.
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- Add toasted crushed nuts over the creamy sauce at the moment of plating to create a crunchy contrast. - Add two tablespoons of dry white wine to the skillet right after removing the meat to flambé gently. - Incorporate thin strips of fresh pear lightly sautéed in butter for a classic sweet-and-sour combination with the cheese.
- The filet mignon can be replaced by sirloin medallion, chorizo steak, or thick-cut grilled chicken breast. - Gorgonzola cheese can be replaced by Roquefort cheese or good quality domestic blue cheese. - The traditional shelf-stable heavy cream can be replaced by fresh pasteurized heavy cream with high fat content.
This dish should be served immediately to preserve the juicy point of the meat and the creaminess of the cheese sauce. Leftovers can be kept in the refrigerator for up to 2 days in a covered container and reheated in a double boiler or over very low heat.
Não é recomendado congelar esta preparação pronta, visto que o molho à base de queijo e creme de leite talha e adquire consistência arenosa. Congele as peças cruas de filé mignon embaladas individualmente por até 3 meses.
É a combinação perfeita para massas longas como fettuccine ou talharim na manteiga de sálvia, batatas rústicas douradas ou risoto básico de parmesão. Um vinho tinto encorpado como Cabernet Sauvignon harmoniza de forma primorosa.
Sear the 200g fillets for exactly 3 minutes on each side in a smoking hot skillet and let rest for 3 minutes before covering with sauce.
Cheese curdles when exposed to excessively high temperatures; melt it always over low heat, stirring continuously with the heavy cream.
Yes, fresh heavy cream brings even more creaminess and silky shine, better withstanding heat without curdling.
Sauté the minced garlic for at most 1 minute over low heat immediately before adding the cheese to release perfume without burning.
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Uma receita autêntica de pesto, ensinada por uma nonna genovesa. Feito com manjericão fresco, pinolis, alho, parmesão e azeite, este molho é um convite irresistível à mesa italiana. Prepare-se para uma explosão de frescor.
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