A superfast Saturday night treat, with lots of flavours, straight from wonderful Italy. We prefer the strong Gorgonzola Piccante, but for a more mellow sauce you can use Gorgonzola Dolce.
- 800 gr fennel
- 5 tbsp olive oil
- 2 tsp sea salt
- 4 fillets of beef, room temperature
- 150 gr Gorgonzola, piccante, in small pieces
- 1 stalk of rosemary, finely chopped, or ½ – 1 tsp dried
- 175 ml double cream
Preheat the oven to 200 degrees. Cut the fennel in 1 cm thick wedges. Keep the green frons for decoration. Place the fennel wedges evenly spread over a baking sheet. Sprinkle over 3 tbsp olive oil, and sea salt. Bake the fennel in the oven for appr 20 minutes, then they should be golden and tender.
Heat up the remaining 2 tbsp olive oil in a frying pan, on high heat. Season the beef with salt and pepper, and panfry 2 minutes on each side for medium, or shorter/longer depending on how you like your steak. Take the steaks out of the pan, and cover with foil to keep warm.
Put the gorgonzola into the pan, and let it melt on low heat. Add rosemary and cream, and let the sauce simmer for 1-2 minutes, until it thickens slightly.
Put one steak on each plate, pour over sauce. Serve with baked fennel, sprinkled with the fennel frons.