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.
HACCP – Beef Control
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Cold storage | < 40°F | Reject if above |
| Cooking | Internal | 145°F | Continue cooking |
| Holding | Hot hold | > 140°F | Reheat or discard |
| Calories | 520 |
| Fat | 28 g |
| Carbohydrates | 18 g |
| Protein | 38 g |
| Sodium | Varies with demi-glace and cheese reduction |
Dietary Info:
Gluten-Free - High Protein
Gluten-Free - High Protein