Filter
Reset
Sort ByRelevance
ALISONA
Beef medallions with gorgonzola and shallot gravy
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the steaks around with salt and freshly ground pepper. Slice the ham lengthwise and fold around the sides of the steaks. Then tie a piece of kitchen yarn around it to keep the steak in good shape.
-
Heat the butter and oil and fry the shallots in a few minutes light brown over medium heat. Add the sage and fruit for another minute. Remove the shallots and sage from the pan and keep separate.
-
Fry in the same pan the medallions on the ham around briefly and then fry for 1 minute per side on the meat. Remove the meat from the pan and keep warm under aluminum foil or in the oven at 75 ° C.
-
Add the shallots and sage again to the shortening. Extinguish with the port and a few tablespoons of water. Bring to the boil and season the gravy with salt and freshly ground pepper.
-
Put the meat back in the pan, put a piece of cheese on each steak and warm for another minute.
-
Put the medallions on heated plates and scoop some of the shallot.
-
Tasty with broccoli or green beans.
-
30 minMain dishvine tomatoes, Red onion, Red wine vinegar, finely chopped parsley, potatoes in the shell, courgettes, olive oil, lettuce, lemon, old cheese,baked potato with salsa and salad
-
20 minMain dishMacaroni, olive oil, onion, green peppers, tofu, young capuchins, tomato cubes, oregano,capuchin saucepan with oregano
-
45 minMain dishgrilled peppers, garlic, creme fraiche, aubergines, new potatoes, flour, Eggs, bread-crumbs, Sesame seed, olive oil, cod fillet, arugula,eggplant and paprika salsa
-
35 minMain dishfresh package of tomato soup, water, (olive oil, La Chinata smoked paprika, red-yellow pepper strips in pot, canned chickpeas, raw and peeled pink shrimps,spicy tomato soup
Nutrition
315Calories
Sodium0% DV0g
Fat26% DV17g
Protein70% DV35g
Carbs1% DV4g
Fiber0% DV0g
Loved it