 Main dish |
 4 persons |
 2/5 |
 15 minutes |
 15 minutes |
4 thick tournedos of about 200 gr each • 180 gr of gorgonzola • 2 tbsp sunflower oil • 10 cl of liquid cream • salt and freshly ground pepper
- Dry the tournedos well with paper towels.
- Remove the crust and cut the Gorgonzola into four equal strips.
- With a sharp knife, make a large incision in each tournedos, halfway through the thickness, so as to create a pocket. Slide a slice of Gorgonzola into each pocket.
- Remove the crust and cut the Gorgonzola into small pieces. In a small saucepan, heat it over low heat with the cream, stirring until it is completely melted. Season with pepper and keep warm over low heat.
- Preheat the griddle. Brush both sides of the tournedos with oil. Place them on the griddle and cook over fairly high heat for two to four minutes on each side, depending on their thickness and the desired degree of doneness. Season with salt and pepper.
- Serve on warmed plates, after coating each tournedos with sauce.