Veal fillet with gorgonzola and figs
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Cooking tools:
- Instant-read thermometer
- Carving knife
- Butcher's twine
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Serving platter
- Plate
- Mixing bowl
- Spoon
- Whisk
Ingredients
- 100 g blue cheese (e.g. Gorgonzola)
- 4 dried figs
- 30 g hazelnuts
- 1 tbsp sage
- a little pepper
- 700 g veal fillet
- ¾ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 8 pieces kitchen twine
- 1 dl red port
- 1 ½ dl veal stock
- 80 g butter
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