Mörbradbøf in gorgonzola sauce with sauteed green

Ingredients for Mörbradbøf in gorgonzola sauce with sauteed green

Instructions for Mörbradbøf in gorgonzola sauce with sauteed green

To prepare the Mörbradbøf in gorgonzola sauce with sauteed green recipe, please follow these instructions:

Pudding the darkness of obstruction. Cut it obliquely for 2-3 cm. Slicing and pressing them lightly with the cutting surface upwards. Stir the tenderloin stews 2-3 minutes on each side. Sprinkle with salt and pepper. The steaks are kept warm.

gorgonzola:
Cut pepper and onions into small cubes and cook in butter in a saucepan. Add gorgonzola into smaller pieces and let it melt while stirring. Add the cream and let the sauce boil some min. Season with basil, salt and pepper. Whip the sauce well through. Serve the steaks in the sauce.

Sauté green:
Half the squash and cut it into 1 cm thick slices obliquely. Cut the spring onion in about 5 cm long slanted so that some of the top comes in on the last piece. Garlic chopped.

Saute the vegetables in butter in a deep forehead for 3-4 min. Season with salt. Sprinkle with parsley before serving.

Server with freshly cooked pasta.