Filetto al Gorgonzola | Italian Beef Medallions in Gorgonzola Sauce

Take the beef tenderloin out of the fridge about 30 minutes before preparation. Cut the meat into 4 equal medallions, pat dry, and season with a little salt and freshly ground pepper just before searing.

Preheat the oven to 80 °C top/bottom heat and place ovenproof plates inside to warm. Toast the walnut kernels in a small pan without fat over medium heat for 2-3 minutes until golden brown and fragrant, then chop roughly and set aside.

Heat the olive oil and 10 g of butter in a heavy pan over high heat. Add the rosemary sprigs. Sear the beef medallions for about 2 to 2.5 minutes on each side (for tender medium-rare). Remove the meat from the pan, place on the preheated plate in the oven, and let it rest there for about 5 minutes.