Italian Chef Isabella Franco shows us how to make Filetto al Gorgonzola. Learn how to get that perfectly creamy sauce with these expert instructions.
Chef Isabella recommends serving with potatoes and greens, and mopping up the sauce with some deliciously crispy bread. Rich and gourmet, this recipe is a date night star.
1 fillet or sirloin steak
200g Gorgonzola piccante
½ red pepper, diced
1 clove garlic
100ml double cream
Salt and pepper to taste
2 tbsp olive oil
Heat the frying oil in a deep pan or deep fat fryer. You can test if it’s hot enough by dropping a small amount of batter into the oil and seeing if it sizzles.
Line a baking sheet with paper towels.
In a bowl, combine flour and baking powder. Set aside.
In another bowl, beat eggs, lemon zest and sugar with an electric mixer for about 1 minute or until frothy. Add ricotta and mix thoroughly. With a spatula, gently fold in dry ingredients until batter is just moistened.
With an ice cream scoop or table spoon, gently drop 8 balls of batter at a time in hot oil. Beware of splattering. Fry for 2 to 3 minutes or until doughnuts are golden brown. Drain on paper towel and allow to cool.
To serve, generously dust with icing sugar or dip in chocolate sauce, if desired.