Time: approx. 30min.
- Coarsely grate the cheese, heat up the cream and bring it almost to the boil, then add the cheese and let it melt slowly; hand blend and keep warm;
- Place the balsamic vinegar in a small pan and reduce it by half on a very low flame, then keep warm;
- Sear the beef fillet in a pan with a drizzle of oil, and cook it to the desired amount
(about 3 minutes per side for medium cooking);
- Add a piece of butter and a sprig of rosemary, and add to the cooked fillet;
-Let it sit for 2 minutes, then season with salt and pepper;
-Pour the fondue onto the plate, then place the fillet over it and beside it a small nest of greens;
-Sprinkle with the reduced balsamic vinegar.