Fillet of Beef with a Fondue of Bastardo del Grappa Cheese and Balsamic Vinegar

Fillet of Beef

with a Fondue of Bastardo del Grappa Cheese and Balsamic Vinegar

Portions: 2
Difficulty: easy
Time: approx. 30min.

  • Fillet of beef;
  • Bastardo del Grappa cheese DELUXE, 60g;
  • Fresh cream, 50g;
  • Balsamic vinegar from Modena IGP DELUXE, 50ml;
  • Greens 300g (boiled);
  • Garlic, 1 clove;
  • Extra-virgin olive oil;
  • Butter, to taste.;
  • Rosemary or mixed herbs, to taste.;
  • Salt;
  • Pepper;

- 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.