Recipe of Filetto with Gorgonzola and Walnuts in Vietri Pottery

This is a fast food that is very delicious. The difference for a real gourmet recipe is in the cooking of the meat and the raw materials. 

I reccomend you the qualitiy of the Gorgonzola... it occur a little, but it must be absolutly a Gorgonzola DOP taken from your deli worker and not in the refrigerator aisle.

 

...my advices:
The most important advice is to choice the better fillet which you have notice about its origin, chosing a meat breed in Italy and if it is a bio live stock is  better. 

The fillet must cook with an high flame for some minutes and both the sides. But to have a soft and juice fillet there are 3 secrest: 

- cook the meat when it is to ambient temperature and not cold of fridge (in this way the grill won't be cold) 

- massage the meat on the both sides, before cook it, with the salt, pepper and Extravirgin oil, let it rest for almost 10 minutes. 

- cook the meat with an high flame on the both sides, but for a very short time. Put away them from the flame and put them in a plate and you cover them with an aluminium foil, in this way the cooking will continue also inside, but at the sime time it takes the meat soft and juicy.

 

At last, if you don't have the barbeque, you can use a grill of cast iron, but be carefull to make it very hot on the flame. 

Ingredients for 4 person:
4 Fillet of veal (about 250gr each )
150 gr of Gorgonzola DOP
50 gr of cream

30 gr of Parmesan or Grana Padano DOP

10 Walnuts
Fine Salt q.b.
Fresh pepper (if you prefer)
Extra Virgin Oil q.b.

Thymeq.b.

Preparation (Time of preparation: about 25-30 minutes):
Shell your walnuts and cut them in cubes. 

 

Add salt to your fillet, adding pepper and Extravirgin Oil on the both side. Massage them very slowly in way to the salt and the oil penetrait in the fillet. Let it repose about 10 minutes.

 

Meanwhile make the cream adding in a pot the cream. gorgonzola and parmesan. With a slowly flam, mix them to obtein a creamy sauce. Put the pot away from the fire and add a touch of thyme. 

 

Warm the grill until to it arrive to an high temperature. Put the fillet on and let them brown on the both sides for 3-4 minutes (have care to cook the fillet as you prefer, rare or cooked). 

Put the fillet away from the grill and put them in a dish covered with an aluminium foil.

Let them repose for almost 3-4 minutes. 

 

Serve the fillet adding some spoon of cream of gorgonzola and a touch of walnuts.