Beef Fillet and Gorgonzola Sauce

My beef fillet 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.

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

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


  • 454g beef fillet
  • 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 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. Remove from the heat and season to taste.
  • Step 7 Serve with the linguine or rice.