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.
-
20 minMain dishEggs, oil, garlic, onion, sambal oelek, vegetable stock tablets, miehoen, bamboo shoots, pak choi, coriander, baked onions,noodle soup with bok choy and egg
-
25 minMain dishcorn cobs, avocados, bunch onions, lemon, olive oil, Hamburgers, spicy cheese,hamburgers with avocado salsa
-
25 minMain dishbacon cubes, leeks, young capuchins, butter, onions, Gelderse smoked sausage, Piccalilly, pickles,Captain'S Dinner
-
55 minMain dishfresh white asparagus, potato slices, wild salmon fillet, thawed, sauce for asparagus with white wine,casserole with asparagus
Nutrition
315Calories
Sodium0% DV0g
Fat26% DV17g
Protein70% DV35g
Carbs1% DV4g
Fiber0% DV0g
Loved it