Beef Fillet with Pear & Gorgonzola and Red Wine Sauce

Mix white wine, lemon juice, sugar and rosemary sprig and bring to the boil. Let the peeled and pitted pear halves simmer for 5 minutes, then remove and drain. Mix the Gorgonzola with the whiskey and pour into the pear halves. Bake the pears at 170 degrees for about 5 minutes.

Salt and pepper the beef fillet, fry on both sides for approx. 2 minutes (medium). Remove the fillets, cover with pear and wrap in aluminum foil. Then let it rest briefly.

Mix the flour with semolina and salt. Make a well in the middle and add oil and water. First stir the dough a little with a spoon, then start kneading slowly and continue kneading for about 5 to 10 minutes. Let the dough rest in cling film in the refrigerator for at least three quarters of an hour. Then roll out the dough and cut into any shape. In boiling salted water for about 3 minutes if the noodles do not dry in the meantime. When the pasta is dry, cook in salted water for about 7 minutes.

Cut the broccoli into florets and wash. Blanch in boiling water for a minute. Chop the garlic and chilli into small pieces. Fry the garlic and chilli in a little oil, add the broccoli, reduce the heat and then fry the vegetables for about 10 minutes. Finally, salt and pepper.

Melt the butter, add the pear and rosemary and simmer for about 4 minutes.

Roughly dice the vegetables. Caramelize the powdered sugar and add the vegetables. Deglaze with port wine and simmer over low heat. Puree the vegetables. Then add tomato paste and sweat the whole thing until light roasted aromas develop. Add red wine in small quantities and reduce again and again.