Grilled Beef Filet with Gorgonzola Fondue. Grilled beef filet with creamy Gorgonzola fondue, demi-glace, roasted potatoes and seasonal vegetables.
Italian recipe. Secondi. Beef.
Ingredients include beef filet, Gorgonzola cheese, demi-glace, roasted potatoes, seasonal vegetables, olive oil.
Techniques include grilling, fondue sauce, roasting, sauce reduction.
Nutrition tags: high protein, rich sauce, iron rich, comfort entree.
Dietary tags: contains dairy, gluten free adaptable, beef, main course.
Wine pairings: Brunello di Montalcino, Chianti Classico Riserva, Super Tuscan, Barolo.
Protein: beef. Cut: filet. Station: Grill Station.
Flavor profile: high fat, medium acid, medium salt, high umami, low sweet, low bitter, medium earthy, medium fresh, low spice, high richness.
Wine logic: Structured Tuscan and Piedmont red wines match the grilled beef, creamy Gorgonzola fondue, demi-glace richness, and roasted vegetable notes.
Related terms: filet mignon, Italian beef entree, Gorgonzola sauce, grilled steak, Tuscan secondi, beef with cheese fondue.
Grilled Beef Filet with Gorgonzola Fondue
A refined Secondi presentation of grilled beef filet finished with creamy Gorgonzola fondue, rich demi-glace, roasted potatoes and seasonal vegetables.
Secondibeef • filetTier 2
Ingredients
Elegant beef preparation balanced by creamy cheese fondue, classic demi-glace and rustic vegetable garnish.
Base recipe = 2 servings.
227 g beef filet
120 g sweet Gorgonzola cheese
180 ml heavy cream
200 ml beef demi-glace
500 g roasted potatoes
400 g seasonal vegetables
Method
Prepare the Gorgonzola fondue by warming the cream gently and melting in the Gorgonzola until smooth and glossy.
Season and grill the beef filet to the desired doneness, then rest briefly before slicing or plating whole.
Warm the beef demi-glace and prepare the roasted potatoes and seasonal vegetables for service.
Plate the filet over demi-glace and finish with the warm Gorgonzola fondue. Serve with potatoes and vegetables.
Chef’s Note: Keep the Gorgonzola fondue smooth and fluid, never boiling, so it coats the beef without separating. The demi-glace should support the dish, not overpower the filet.
Gluten-Free - High Protein