Fillet Steak with Gorgonzola - Recipe from 'A Cut Above, Cooking with AngusPure'
Reviewed by Sarah Ivey
Fillet steak with gorgonzola... Yes, gorgonzola, a veined Italian blue cheese, made from unskimmed cow’s milk. I don’t know if it was all in the exotic name, but this dish immediately caught my eye. The image of a glossy fillet, painted with rich, creamy sauce and garnished with roasted walnuts, was far too mouthwatering to resist.
A Cut Above is the new hard-covered recipe book by Gerhard Egger, a book solely dedicated to cooking with AngusPure. The book is a photographic and written journey, introducing you to not only great beef recipes, but also to the beef breeders who have dedicated their lives to the product you’re cooking with.
Six Angus studs are profiled in the book, giving an insight into what makes each individual stud tick. Stunning images provide a clear picture of the landscapes they work within and the dedication of such passionate people, shines through in the results.
With around 80 beef recipes, and all the sauces and condiments to match, there’s something for everyone (except perhaps a vegetarian).
All the classic favourites are there; beef stroganoff, corned beef, gulasch and bolognese. As well as those slightly more gourmet, including mozzarella stuffed meat balls, carpaccio or short ribs with coffee and ginger.
As you work through however, the recipes take a twist to the more unusual… Now, in all fairness, I’m not usually one for getting too adventurous with using ALL parts of the carcass in my cooking. However if creamed sweetbreads, soy and honey tripe, tongue salad or spleen dumplings take your fancy, you can be assured that you’ll be very satisfied with the recipe selection on offer.
It has been said that AngusPure captures the natural goodness of it’s environment. I feel it must be said, that A Cut Above will capture your tastebuds and help you to release more that just a little of that ‘goodness’.
There’s beef, there’s Angus beef, and then there’s AngusPure.
Fillet Steak with Gorgonzola
The sauce served with these steaks is light and creamy, the pieces of crumbled cheese and toasted walnuts adding a lovely texture.
4 x 200g fillet steaks
4 tbsp walnut oil
1 cup clear beef stock
1/2 cup fresh cream
1/4 cup whipped cream
1/4 cup dry sparkling wine
1/4 cup coarsely chopped walnuts, toasted
Season the steak with salt and pepper and panfry in the walnut oil for 5-6 minutes on easy side, or to your liking. Place to one side and rest for 5 minutes.
Pour the stock and fresh cream into the pan and bring to the boil, reduce by half. Add the sparkling wine and bring back to the boil, remove from the heat and crumble in the cheese. Add the whipped cream and stir to combine, ensuring the cheese does not completely melt.
Serve the steak topped with the gorgonzola sauce, garnish with toasted walnuts.
Recipe source: A Cut Above, Cooking with AngusPure