Medallions of beef au gratin with figs and gorgonzola-mascarpone cream
easy
35 mins
35 mins
Ingredients
- 4 TABLESPOONS Wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Honey
- 5 TABLESPOONS Olive oil
- 1 Shallot
- 1 package (85 g) Leaf salad mix
- 4 Branches of rosemary
- 4 (180 g each) Fillet of beef medallions
- 2 Figs
- 100 g Gorgonzola mascarpone cream
- 100 ml dry red wine
- 30 g Butter flakes
- 1 pinch Sugar
- 7-10 Tbsp Kitchen yarn
Directions
- 1
For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 3 tablespoons of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette.
- 2
Wash the salad, spin dry and pluck into bite-sized pieces. Wash the rosemary and shake dry. Wash the meat, dab dry and tie into shape with kitchen string. Tie a sprig of rosemary in each case.
- 3
Heat 2 tablespoons of oil in a frying pan. Season the meat with salt and pepper and fry it for about 6 minutes, turning it over. In the meantime wash, clean and quarter the figs. Turn the steaks into a flat roasting pan.
- 4
Spread figs and cheese on the steaks and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 4 minutes. In the meantime, add red wine and 100 ml water to the pan, dissolve the frying juices and bring to the boil.
- 5
Add butter flakes little by little and whisk them under with a whisk. Season to taste with salt, pepper and sugar. Arrange steaks with sauce, salad and vinaigrette on plates. Baguette tastes good with it.
Nutrition Facts
520 kcal
8 g
33 g
44 g
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