Medaglione al Gorgonzola.
2-4 Beef tenderloin medallions, cut 1-3/4" to 2" thick.
2 cloves fresh Garlic chopped fine.
4oz package of Crumbled Gorgonzola, or wedge crumbled to approx. 1 cup volume. 2 Tbsp reserved.
3/4 cup of heavy cream/Heavy whipping cream.
Flour to dust medallions.
1/2 tsp. Nutmeg.
1 Tbsp Olive oil. divided.
1 Sprig fresh Rosemary.
2 cups fresh or thawed Brussel sprouts.
8 B sized Red Taters. Halved and sliced 1/4"
1 cup peeled baby Carrots.
1 Lg. Vidalia Onion Chopped Med/Lg. (Lesser sweet onions work, but Vidalias are best...always!)
4 cloves of garlic sliced thin.
4Tbsp EV Olive Oil. Divided in half.
2 Tbsp Basalmic (Break the good stuff out)
Salt, pepper to taste.
Pre-heat oven to 375.
Toss all veggies, Garlic and Onions in a large Cast Iron Skillet.
Drizzle with 2 Tbsp of Olive oil, and toss to coat.
Place in oven on lower rack set approx. 6" from bottom.
Cook for 30 Min. Stir, cook for 15 Min., add remaining Olive oil and stir again. Then turn oven to 400 degrees, and cook until Medallions are done, or sprouts are Carmelized and starting to char slightly.
While cooking veggies, prep Medallions by rolling in flour to coat, and set aside.
In a small sauce pan.
Saute' finely Chopped garlic in 1/2Tbsp of oil for about 1 Min. lower heat to Med.
Add Cream, and stir constantly while adding Gorgonzola until fully melted into cream. Do not allow Cream to boil, or scortch.
Add Nutmeg, and reduce heat to simmer while stirring frequently, as sauce thickens and reduces.
At the last turning of the veggies, Heat remaining 1/2 Tbsp of oil an oven safe skillet to searing temp.
Just about smoke point for Olive oil will suffice.
Sear outside edges of the medallions lightly to seal juices, and 2-3 Min each side.
Once both sides are seared, toss in the 400 degree oven on top rack set in the middle of oven.
Rare= 6-7 Min.
Med= 8-10 Min.
Any longer and you are commiting a crime against food, and disrespecting the noble critter.
When time is up, pull both skillets if Veggies havn't been pulled already.
(Note the new Christmas Skillet from Mrs. Yote.)
Immediately plate Medallions offset by 1/3.
Veggies should look so.
Carmelized and sprouts lightly charred.
Spoon 1Tbsp of Basalmic opposite of medallion for veggies to rest on, and spoon veggies on top.
Spoon Gorgonzola/cream over Medallions, untill it runs and makes a good puddle.
Add Reserved 1 Tbsp of crumbled Gorgonzola to top of each Medallion.
Fire up Torch, and carmelize/brown the cheese and sauce. (Sneak up on it, yellow flame erupting on the cheese means you're too close! )
Approx 45 seconds of heat is sufficient. Just give it a nice tan and melt the cheese a little.
Salt and pepper Veggies to taste, and add Rosemary to medallions.
Medallions should have the respect of at least 10 Min. to rest, from bieng abused in the oven, before getting attacked with a fork.
Plenty of time for cheese and torch work, so don't rush. Let the juices from the beef mingle with the sauce..so taters can be run through it later.
Good luck and Buon Appitito!!!!
Any questions, just holler!!
I probably left something out, as I don't use recipies, and work off the top of my bald and pointy head.