Print Recipe Print Recipe
Meats

Filetto Di Manzo Gorgonzola

(Serves 4)

 

Caffe Aldo Lamberti, 2011 Route 70 West, Cherry Hill, NJ 08002
(856) 663-1747, (856) 663-7841 (fax)

Ingredients for Demi-Glace (for use in Red Wine Sauce):

5 lbs. veal bones
1 lb. calves feet
2 Tbsp. vegetable oil
3/8 c. tomato paste
1 chopped celery stalk
2 chopped carrots
2 c. chopped onions
½ clove of garlic (chopped)
3/8 c. burgundy wine
bouquet garni (thyme, bay leaves and peppercorns)


Ingredients for Red Wine Sauce (to top Filetto di Manzo Gorgonzola):

1 Tbsp. shallots
½ tsp. black pepper
1 bay leaf
1 sprig of thyme
½ c. red wine
¼ c. brandy
1 ¾ c. demi-glace
2 Tbsp. butter


Ingredients for Filetto di Manzo Gorgonzola:

2 lb. filet mignon trimmed and cut into 4 pieces
4 oz. gorgonzola dolce cheese (divided into 4 equal parts)
4 oz. jumbo lump crabmeat (divided into 4 equal parts)
4 strips of bacon
4 toothpicks

 

First Procedure – Demi-Glace:

Preheat oven to 500 degrees. Toss the bones and calves feet with the oil, coating them evenly. In a roasting pan, roast bones until golden brown. Remove and coat evenly with the tomato paste. Return to oven and roast again until lightly browned. Add the chopped vegetables and garlic. Continue roasting until they are well browned. Place the bones in a large stock pot. Add cold water, covering the bones with 5 inches of water. Deglaze the roasting pan with wine and add it to the stock. Simmer slowly for 48 hours. Add the bouquet garni, bring to a boil and simmer until reduced by half.

 

Second Procedure – Red Wine Sauce:

Combine the shallots, black pepper, bay leaf, thyme and red wine and reduce until almost gone. Add the brandy and flambé the alcohol. Add the demi-glace (from the first procedure) and bring to a boil. Simmer to desired consistency and add butter. Strain and keep warm for later use.

 

Third Procedure – Filetto di Manzo Gorgonzola:

Wrap the filet pieces with bacon strips, secure the bacon to the filet with the toothpick and season with salt and pepper. Grill for 5 minutes (Chef’s Note: If you soak the toothpicks in water before use they will not burn.) on each side (approximate time for medium doneness or until 125 degrees on a meat thermometer). Top with equally divided gorgonzola cheese and follow with equally divided crabmeat. Heat in a broiler or oven for 5 minutes more or until the crabmeat and cheese are both hot. Place in the center of the plate with your favorite vegetable and potato and drizzle completely with the red wine sauce (from the second procedure).

 

2011 Marlton Pike West
Cherry Hill, NJ 08002
p | 856.663.1747

212 Walnut St, 2nd Floor
Philadelphia, PA 19106
p | 215.238.0499

1491 Brace Road
Cherry Hill, NJ 08034
p | 856.354.1157

703 Chestnut Street
Philadelphia, PA 19106
p | 215.454.6300

8500 Essington Ave
Philadelphia, PA 19153
p | 215.365.3955

3210 Route 42
Turnersville, NJ 08081
p | 856.728.4505

1045 Bustleton Pike
Feasterville, PA 19053
p | 215.355.6266