Seared Fillet with Rich Gorgonzola Sauce
For the fillet:
- 1 x 1-1.2kg fillet, trimmed and sinew removed
- 2 tablespoons olive oil
- coarse salt and pepper, to taste
For the sauce:
- 250ml cream
- 1 garlic clove, minced
- 100ml milk mixed with 2 teaspoons corn flour
- 100g Gorgonzola, crumbled
- salt & pepper, to taste
To cook the steak, heat a large frying pan/griddle pan until hot.
Rub the fillet with the olive oil then season generously with the salt and pepper.
Cook the fillet in the pan until browned all over and rare-medium rare inside.
In the meantime, place the cream and garlic in a saucepan and heat gently to infuse the cream.
Stir in the milk and corn flour mix and whisk until thickened.
Allow to simmer gently for 5-7 minutes then turn off the heat and stir in the gorgonzola.
Season to taste and set aside.
When the fillet is cooked to your preference, remove from the pan and allow to rest for at least 10 minutes.
When the fillet has rested, slice into thick slices and serve with the sauce.
Recipe and images courtesy of Alida Ryder.