Tenderloin with Double Gorgonzola Cream

Cut both types of Gorgonzola into cubes and melt them in a saucepan on a low heat.
If the sauce is too dense, add some milk; if it is too liquid, add the tip of a teaspoon of potato starch.
Cook for a few minutes and keep warm.
Clean and dry the tenderloin, removing the nerves, and cut it into 3-4 cm cubes.
Cook them 1 minute per side in a pre-heated frying pan.
Place each cube of meat on a dish, pour the Gorgonzola sauce in a thin stream, add some pepper and serve.