beef fillets, 4 – 6,3 oz each
cannellini beans, 10,6 oz
tardive chicory (better if from Castelfranco), 2 bunches
black pepper
olive oil
spicy gorgonzola, 2 slices
lard (better if Ardan quality), 4 slices
shallots, 2 small
rosemary, 2 sprigs
flour, 2 tbsp
red wine, 1 glass


Drain the haricot beans, rinse in cold water, stain again and mix in a blender. Heat 5 tablespoons of extra virgin olive oil in a small frying pan and brown the bacon fat with garlic and rosemary. Let it drain and combine with creamed beans, after that pour in a stew pan and keep hot. Rinse chicory and add to browned bacon fat and place in a greaseproof paper cone previously wetted and squeezed. Cook in the oven at about 120°C for at least 25 mins while flouring fillets. Heat some extra virgin olive oil drops in a pre-heated pan to brown them for 3 mins on both sides with a laurel leaf. Place the fillets on a baking tray and roast at 210° C. Drain olive oil from the pan, pour the glass of wine, season with salt and pepper, and let it reduce. Shape gorgonzola slices into 6 medallions and put in the fridge. Pour hot creamed haricot beans in the plate, place a fillet in the middle and top with gorgonzola medallions. Drizzle over some red wine and garnish with chicory stew.

Thanks to: Gorgonzola