Steak with gorgonzola cream and figs

Name: Steak with gorgonzola cream and figs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 small twigs rosemary; 600 g Fillet of beef; 1 (85 g) Bag of leaf salad mix; 1 Shallot; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 5 TABLESPOONS Oil; 4 fresh figs; 100 g Gorgonzola cheese with mascarpone (cheese counter); 100 ml dry red wine; 30 g cold butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 small twigs rosemary
600 g Fillet of beef
1 (85 g) Bag of leaf salad mix
1 Shallot
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
5 TABLESPOONS Oil
4 fresh figs
100 g Gorgonzola cheese with mascarpone (cheese counter)
100 ml dry red wine
30 g cold butter
7-10 Tbsp Kitchen yarn

Directions

1
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash the rosemary, shake dry. Dab fillet dry and cut into 4 steaks. Wrap with kitchen twine, tying 1 rosemary twig in each.
2
Wash the salad mix and spin dry. Peel and finely dice the shallot. Mix vinegar, salt, pepper and honey. Fold in 3 tbsp. oil. Mix with salad and shallots.
3
Heat 2 tablespoons of oil in a frying pan. Fry the steaks on each side for 2 minutes at high heat. Season with salt and pepper. Place on four ovenproof plates or in a mould. Set the pan with the frying utensils aside.
4
Wash the figs, dab dry, quarter and place on the steaks. Cut the cheese into pieces and spread on top. Bake in a hot oven for 5-6 minutes.
5
In the meantime heat the roast mixture. Deglaze with wine and 100 ml water, bring to the boil and boil down over high heat for about 10 minutes until halfway through. Remove the pan from the heat and gradually fold in the butter in pieces.
6
Season to taste with salt and pepper. Arrange everything. Serve with baguette.