Cesare
Chiari
"Ristorante Bitone"
Bologna
ITALY |
| Fillet
Tancredi |
| 400
g fillet steak in a single piece, 50 g Gorgonzola
Dolce, 1 dl Tancredi red wine, 1 bay leaf,
salt to taste. |
| Dredge the steak in flour
and brown it in butter or olive oil in a copper
pan for 5 minutes. Remove the meat from the
pan and pour in the wine. Reduce by half.
Add a bit of broth, butter and bay leaf to
create a sauce. Put the meat back in the pan
and spread the Gorgonzola over the top. Melt
the cheese by putting a lid on the pan and
cooking for 3 minutes. Serve like a chateaubriand,
napped with its sauce. |
|
