Beef fillet with gorgonzola and cranberry sauce

1. Rub 4 beef fillets (180g each) with salt and pepper. Over high heat, sear on both sides with 1 tablespoon of oil.

2. Remove them from the pan. Deglaze the juices with 30 cl of red wine. Cut 80 g gorgonzola into small pieces and let melt with the cooking juices. Add 4 teaspoons of green peppercorns and season with salt and pepper.

3. Put the fillets back in the sauce and cook on low heat for 6-8 minutes. Remove them from the pan. Allow the sauce to boil for 1 minute, stirring constantly.

4. Add 80 g of whole dried cranberries, and adjust the seasoning if necessary.     Photo credit: Sucré Salé