Filetto di Bue al Gorgonzola
8 slices of Filet Mignon (4 oz. each 1/8 inch thick)
1/2 lb. of Gorgonzola Cheese
4 tbsp. of Pignoli Nuts
8 slices of Spec (Italian Smoked Prosciutto)
4 fresh Basil Leaves (chopped)
Pinch of Black Pepper
4 oz. Brown Gravy
3 oz. dry White Wine
4 fresh leaves of Sage
4 oz. Beef Broth
1 oz. clarified Butter
4 oz. Flour
2 oz. grated Parmigiano Cheese
Mix gorgonzola cheese with pignoli nuts, basil, parsley, black pepper and parmigianao cheese.
Place mixture in center of pounded filet mignon.
Fold sides over and roll.
Takes slices of spec and roll around the filet mignon.
Dredge in flour and saute in butter until golden brown.
Add sage and white wine, let evaporate for 3 minutes.
Add broth and brown gravy.
Place in a 450° F. preheated oven for 15 minutes and serve.
IL Capriccio, Whappany, NJ