DukesHill Ingredients
454g beef fillet
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Regular price £0.00 Sale price £127.00
Other Ingredients
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


Rated 5 stars by 1 users

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.
Category Dinner
Serving 4
Prep Time 1.15 hours
Cook Time 30 minutes


  1. Step 1 Marinade the piece of beef fillet in the Balsamic vinegar with the brown sugar and seasoning and leave for one hour.

  1. Step 2 Gently sauté the onion in the butter for 10 mins until softened.

  1. Step 3 Cook the pasta or rice according to the instructions.

  1. 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.

  1. Step 5 Add the cream, stock and Gorgonzola to the onions and stir in for 2 minutes.

  1. Step 6 Slice the fillet tail into 1cm thick slices and add to the onion. Remove from the heat and season to taste.

  1. Step 7 Serve with the linguine or rice.

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