Fillet with Gorgonzola

Ingredients for 4 servings:

• 800 g pork fillet(s) or beef fillet
• 200 g Gorgonzola or Saint Agur
• 200 ml white wine
• 300 ml vegetable broth or meat broth
• ½ cup processed cheese, possibly more, up to 1 cup
• e.g. cream
• possibly cornstarch or sauce thickener to thicken
• Clarified butter for frying
• 4 servings of pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with lots of sauce for pasta

Cut the meat into slices approximately 2-3 cm thick and season to taste. Fry the steaks in a pan in hot clarified butter until golden brown. Place in a casserole dish and place in an oven preheated to 140°C. Deglaze the pan with the white wine and add the meat broth. Add the processed cheese and Gorgonzola and season to taste. If there is too little sauce or the sauce is too strong, add more cream and let it reduce slightly. This also works with a sauce thickener or mixed cornstarch. Add the meat juices and stir in. Briefly return the fillets to the sauce. Arrange on warmed plates and drizzle with a little sauce. Toss the pasta, which has now been cooked in salted water, in the remaining sauce and serve. Serve with broccoli or any other vegetable or salad.