Meat stuffed with pear and gorgonzola
Description
The dish is prepared without unnecessary complications. The meat turns out incredibly aromatic not only thanks to oregano and Provence herbs but also thanks to gorgonzola, with its creamy taste and fragrance! The meat is very juicy, with a crispy crust and a tender pear filling that adds a special sweet charm to this dish. It's perfect for a festive table, so today I'll tell you how to make it. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Carefully use a knife to make a pocket in the meat, keeping the outer cut as small as possible. Peel the pears and slice them. Place the pears, oregano, and Provence herbs inside the meat.
- 2
Step 2
2. Finely chop the gorgonzola and place it inside the pocket of the meat. Do not salt the meat. Sear the meat on both sides on a moderately heated skillet until golden brown (not fully cooked), then sprinkle each seared side with oregano and herbs de Provence.
- 3
Step 3
3. Salt the meat once both sides are seared. Brush the meat with chili sauce and sear for one minute on each side. Transfer the meat to a foil, wrap it into a pouch, and place in the oven for 20 minutes at 200 degrees.
- 4
Step 4
4. As a side dish, you can fry sliced baguette in butter until golden, sprinkle with oregano, add salt, and mix. Add chopped tomato pulp and sauté briefly.
- 5
Step 5
5. Place the filling into the hollowed-out tomato, wrap it in foil, and bake in the oven for 15 minutes.