Beef Tournedos with Sweet Gorgonzola

Method

1. Cut two veal fillets, place them in a cloth and lightly pound them to make them round.
2. Make apple balls using a Parisian scoop, sauté in a pan with butter and a pinch of curry until lightly cooked but still crunchy inside.
3. In another pan, heat butter and olive oil, add the fillets and sage, sear until a nice crust forms.
4. Add more butter and let the meat rest briefly.
5. Remove the pan from the heat, add the sweet Gorgonzola and pepper, then return to the heat with some beef stock to finish cooking.
6. Plate: place the fillets, spoon over the Gorgonzola sauce, add the curry apples, pickled vegetables, and a sage leaf.