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ALISONA
Beef medallions with gorgonzola and shallot gravy
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Put the meat back in the pan, put a piece of cheese on each steak and warm for another minute.
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Put the medallions on heated plates and scoop some of the shallot.
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Nutrition
315Calories
Sodium0% DV0g
Fat26% DV17g
Protein70% DV35g
Carbs1% DV4g
Fiber0% DV0g
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