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Step by Step
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2) Open up the fillet book, season it with salt and pepper, make it with the mix of pears and onions and 80 g of chopped gorgonzola. Close it again tying it with kitchen twine. Wash the 2 remaining pears and cut each into 6 wedges.
3) In a pan, melt 20 g of butter with 2 tablespoons of oil, brown the pear wedges e transfer them in an oiled pan with the remaining chopped onion.
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4) Put the remaining butter and 2 tablespoons of oil in the pan, browned the fillet and transfer it to the pan; crumble over the remaining gorgonzola, salt, pepper And unite the sprigs of rosemary. Deglass the pan with the broth and pour the stock into the pan.
5) Bake the fillet at 200 ° for 12-13 minutes, then take it off from the oven, cover it with aluminum e let him rest for 5 minutes. Serve it sliced with the cooking juices and the pear wedges.
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