Recipe Overview
This composed Secondi balances the tenderness and char of grilled beef filet with the creamy salinity of Gorgonzola fondue and the deep savory structure of demi-glace. Roasted potatoes and seasonal vegetables complete the plate while the recipe remains connected to Tuscany Cuisine inventory, labor, costing and production systems.
Chef Notes
Keep the Gorgonzola fondue smooth and fluid and never let it boil or split. Rest the filet before plating, keep the demi-glace controlled so it supports rather than masks the beef, and serve all components hot with clean sauce placement.
Connected Experience
The serving calculator scales recipe and inventory quantities together. Labor is allocated through the current batch-shared + per-serving model, while live costing separates raw inventory from the prepared demi-glace component and final execution labor.
Ingredients
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Beef Filet — 227 g · filet / tenderloin portionbeef_filet
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Gorgonzola DOP / Dolce — 120 g · sweet Gorgonzola for fondueTC-DAIRY-GORGONZOLA-DOP
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Heavy Cream — 180 ml · for Gorgonzola fondueTC-DAIRY-CREAM-001
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Beef Demi-Glace — 200 ml · prepared component; warm for servicebeef_demi_glace
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Roasted Potatoes — 500 g · roasted for serviceTC-VEG-POTATO-001
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Seasonal Vegetables — 400 g · seasonal vegetable mix represented by carrot, zucchini and spinach; exact selection may rotate with seasonseasonal_vegetables_mix
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Sea Salt — to taste · to taste; non-deducting until a weighed standard is setSPICE-SALT-0001
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Black Pepper — to taste · freshly ground; non-deducting until a weighed standard is setSPICE-PEPPERCORN-BLACK
Preparation
- Prepare the Gorgonzola fondue: Warm the heavy cream gently and melt in the Gorgonzola until smooth, glossy and fluid. Do not boil.
- Grill the beef filet: Season the beef filet and grill to the desired doneness, then rest briefly before slicing or plating whole.
- Prepare sauce and garnishes: Warm the beef demi-glace and bring the roasted potatoes and seasonal vegetables to service temperature.
- Plate and finish: Plate the filet over the demi-glace, spoon the warm Gorgonzola fondue over or alongside the beef, and serve with the potatoes and seasonal vegetables.
Service Suggestions
- Rest the filet before plating to preserve juices.
- Keep the Gorgonzola fondue warm and fluid rather than hot enough to split.
- Use the demi-glace as a supporting sauce layer, not as a heavy coating.
- Serve potatoes and vegetables hot and season them independently before final plating.
Dietary / HACCP Notes
- Contains milk/dairy from Gorgonzola and heavy cream.
- Beef receiving, storage, cooking and hot holding must follow the operation’s approved HACCP plan and local food code.
- Use a calibrated thermometer and prevent cross-contamination between raw beef and ready-to-eat components.
- Demi-glace must be cooled, stored and reheated according to the prepared-component HACCP procedure.
| Calories | 520 |
| Protein | 38 g |
| Carbohydrates | 18 g |
| Fat | 28 g |
| Fiber | Not established in source recipe |
| Cholesterol | Not established in source recipe |
| Sodium | Varies with demi-glace and cheese reduction |