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Filet in Gorgonzola Sauce
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
2 servings
O Melhor
@omlhrdagastronomia- Ingredients
- Recipe
- Meat (I used fillet escalope, but it can be other meat)400 g
- Salt and Pepper0 to taste
- Oil0 to taste
- sauce: sour cream1 can(s)
- sauce: gorgonzola0 to taste
- Season the meat with salt and pepper.
- Put the oil in a frying pan, when it is hot, put the meat, let one side fry, turn and let the other side fry.
- Place the meat on a paper towel to drain the oil.
- Note: It is not good to keep turning the meat several times, because it releases more liquid and will not be so juicy.
- Sauce In the same frying pan that the meat was fried, place the cream and pieces of gorgonzola, take it to the low fire and stir until the gorgonzola melts, the time it stays in the fire is very short, you can't leave too much so it doesn't burn.
- Note: It is worth remembering that if you have a lot of oil in the frying pan, it is good to discard it before putting the cream.
- Note: It is important to use the same frying pan that you fried the meat, because that little gluing that is left adds an extra flavor to the sauce.
- Note: I didn't leave the quantities, because I did it well by eye, if you want the flavor of the sauce stronger, put more gorgonzola.
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