Beef Fillet with Gorgonzola

Yield:  6

Ingredients

• ¾ pound beef fillet, cut crosswise into 6 medallions (350grams)
• 2 teaspoons olive oil – (10ml)
• 6 ounces Gorgonzola, crumbled – (150ml)
• ½ stick (1/4 cup) unsalted butter, cut into bits – (60ml)
• ¼ cup red wine – (60ml)
• ¼ cup beef broth – (60ml)
• chopped parsley leaves for garnish
• salt and pepper to taste

Directions

1. Preheat broiler.
2. Preparation time 5 minutes; total cooking time 10 minutes
3. Cut the beef fillet into 6 medallions.  Place each medallion between two pieces of plastic and pound out to ¼ inch thickness. Brush each medallion with olive oil and season with salt and pepper.  Crumble some cheese onto each medallion and roll up into cylinders. Place the rolls in a large ovenproof skillet, seam-side down.
4. Generously lather the roll-ups with room temperature butter and season again.  Broil, about 4 inches from heat, for 3-4 minutes or until the butter melts.  Transfer to a platter.  Add the wine and broth to the now empty skillet and deglaze.  Return the meat to the pan for a final few minutes of cooking (about 4 more minutes for medium-rare).
5. Transfer beef to platter.  Whisk in the remaining cold butter into the sauce, a bit at a time. Drizzle the sauce over the beef and garnish with parsley.