Beef medallions with gorgonzola and shallot gravy

Name: beef medallions with gorgonzola and shallot gravy
Total time: 20 min
Yield: 4
Ingredients: 4 fillet steak; 4 bullet steak; 4 slice parma ham; 2 tablespoon butter; 1 tablespoon olive oil; 8 shallot; 4 leaf fresh sage; 2 tablespoon Red port; 50 gram gorgonzola

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.