Veal fillet with gorgonzola and figs

Veal fillet with gorgonzola and figs

Total: 1 hr 45 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / people: 614 kcal
, Fat: 40 g
, Carbohydrate: 14 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100 g blue cheese (e.g. Gorgonzola), cut into pieces
4 dried figs, roughly chopped
30 g hazelnuts, coarsely chopped
1 tbsp sage, finely chopped
a little pepper

Veal fillet

700 g veal fillets
¾ tsp salt
¼ tsp pepper
1 tbsp olive oil
8 pieces kitchen twine (approx. 15 cm each)


1 dl red port
1 ½ dl veal stock
80 g butter, cut into pieces, cold
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How it's done

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Mix the gorgonzola with the figs, nuts and sage, season.

Veal fillet

Take the meat out of the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Season the meat, heat the oil in a frying pan. Brown the meat on all sides for approx. 3 mins., set the pan aside. Make an incision approx. 4 cm deep down the length of the meat, stuff with the filling, tie with kitchen twine. Transfer the meat to the warmed platter.

To cook

Approx. 1 1/4 hrs. in the centre of a preheated oven. The core temperature should be approx. 55°C. The meat can be kept warm at 60 °C for approx. 30 mins.


Pour the port and stock into the pan, bring to the boil, loosen any bits that have stuck to the pan. Reduce the liquid to half the amount. Bring the reduction to the boil, reduce the heat, then remove the pan from the heat. Add the butter gradually, mixing with a whisk. Return the pan to the hob a few times to barely warm the sauce. Stir until the sauce becomes creamy.

Carve the meat, serve with the sauce.

Good to know
Serve with: Risotto

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