Beef Fillet Tail and Gorgonzola Sauce

Beef Fillet Tail and Gorgonzola Sauce

My beef fillet tail and Gorgonzola sauce is perfect for using those tail bits of fillet and magically transforming them into a rich and decadent supper dish. This is such an easy recipe to make and is my take on a classic beef stroganoff involving the addition of Gorgonzola to create a fabulously rich and luxurious meal. Perfect served on a bed of linguine or rice.

Beef Fillet Tail and Gorgonzola Sauce

January 2, 2019
: 4
: 1 hr 15 min
: 30 min
: 1 hr 45 min
: Moderately easy

Transform beef fillet tail into a rich, luxurious supper dish with this delectable Gorgonzola sauce.


  • 454g beef fillet tail
  • 2 tbsp dark Balsamic vinegar
  • 1 tsp brown sugar
  • 1/2tsp salt
  • ground black pepper
  • 1 tbsp vegetable oil
  • 30g butter
  • 2 onions, peeled and roughly sliced
  • 250g double cream
  • 85g Gorgonzola, crumbled
  • 150ml beef or vegetable stock
  • linguine pasta or rice to serve
  • Step 1 Marinade the piece of beef fillet tail in the Balsamic vinegar with the brown sugar and seasoning and leave for one hour.
  • Step 2 Gently sauté the onion in the butter for 10 mins until softened.
  • Step 3 Cook the pasta or rice according to the instructions.
  • Step 4 Meanwhile, heat the oil in a frying pan until smoking hot, sear the fillet tail for about 2 minutes on each side until well browned, then set aside and keep warm.
  • Step 5 Add the cream, stock and Gorgonzola to the onions and stir in for 2 minutes.
  • Step 6 Slice the fillet tail into 1cm thick slices and add to the onion mixture and cook over a gentle heat for 2 mins. Remove from the heat and season to taste.
  • Step 7 Serve with the linguine or rice.

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