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Tenderloin with Double Gorgonzola Cream

Tenderloin with Double Gorgonzola Cream

INGREDIENTS for 4 people

200 gr Gorgonzola Dolce Baruffaldi

100 gr Gorgonzola Piccante Baruffaldi

500 gr tenderloin

Milk, as needed

salt

pepper

METHOD

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.