Beef fillet in creamy mushroom and gorgonzola sauce
Introduce
Chef :
Becky
Beef fillet in creamy mushroom and gorgonzola sauce
Sometimes you can make a gourmet meal in 15 minutes with ingredients you have in the fridge. Usually when I'm making lunch for myself I don't make such indulgent meals 😉 but last week when I opened the fridge, I saw I had a one-portion piece of gorgonzola cheese asking to be used up, half a small carton of cream left over from my latest ice cream experiment and also the last steak from a packet of organic beef fillet steaks I had purchased online from the Spanish Farm45 marketplace a couple of weeks ago. I also had a few weary-looking mushrooms that had seen better days. So I decided to make this super tasty and decidedly deluxe (for a mid-day lunch) dish which I enjoyed with some left-over coleslaw from dinner the night before, and three braised onions.
Ingredient
Food ration :
1 serving
Cooking time :
15 minutes
Cooking instructions
* Step 1
Melt the butter in a small frying pan. Salt and pepper the steaks, and when the butter has melted and the pan is very hot, add the meat. Fry on each side for a minute or so (longer if you like it well done). Put the meat on a plate and slice the mushrooms into the pan. Fry for a couple of minutes on a moderate heat.
* Step 2
Add the cream, stir over a low heat and then add the cheese. Stir well. Add the steak with the juices it will have left on the plate, and gently mix so all the flavours combine. Grind in some more black pepper if you like things peppery and... enjoy!!
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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