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🍽️ Creamy Gorgonzola-Provolone Fondue with Beef Fillet and Artichokes

1150 kcal · 30 min · 4 servings

Ingredients

• 400 g artichoke hearts (1 can)
• 1 tbsp red wine vinegar
• 4 tbsp lemon juice
• salt
• pepper from the mill
• 4 tbsp olive oil
• parsley
• 200 g beef fillet
• 1 tbsp ghee
• 150 g rigatoni (short macaroni)
• 150 g mushrooms
• 1 baguette
• 1 garlic clove
• 300 g provolone cheese
• 300 gorgonzola
• 200 ml whipping cream
• 250 ml dry white wine
• 4 tsp cornstarch
• 2 tbsp grappa

Instructions

1. 1. Drain the artichokes from the can.
2. 2. Cut the artichokes into quarters.
3. 3. Whisk vinegar, two tablespoons of lemon juice, salt, and pepper in a bowl.
4. 4. Stir the olive oil into the vinegar-lemon mixture.
5. 5. Rinse the parsley and shake it dry.
6. 6. Finely chop the parsley leaves.
7. 7. Stir the chopped parsley into the marinade.
8. 8. Toss the artichokes in the marinade.
9. 9. Add the pepper strips.
10. 10. Place the bowl covered in a cool spot.
11. 11. Season the beef fillet with pepper.
12. 12. Fry the fillet in hot clarified butter for five minutes on all sides.
13. 13. Remove the meat from the pan.
14. 14. Salt the meat.
15. 15. Wrap the meat in aluminum foil.
16. 16. Let the meat rest for a short time.
17. 17. Slice the fillet into thin slices.
18. 18. Cook the rigatoni in plenty of boiling salted water according to package instructions until al dente.
19. 19. Clean the mushrooms.
20. 20. Remove the stems of the mushrooms.
21. 21. Drizzle the mushrooms with the remaining lemon juice.
22. 22. Cut large mushrooms into thicker slices if desired.
23. 23. Cube the bread.
24. 24. Distribute the bread cubes in a bread basket.
25. 25. Peel the garlic clove.
26. 26. Halve the garlic clove.
27. 27. Rub the fondue pot (caquelon) with the garlic clove.
28. 28. Dice both types of cheese finely.
29. 29. Add the diced cheeses and cream to the pot.
30. 30. Take three tablespoons of wine aside.
31. 31. Pour the remaining wine into the pot with the cheese.
32. 32. Heat the mixture over low heat while stirring constantly.
33. 33. Continue stirring until the cheese has melted.
34. 34. Whisk the remaining wine and starch until smooth.
35. 35. Thicken the cheese mixture with the wine-starch mixture.
36. 36. Season the fondue with grappa and pepper.
37. 37. Place the fondue on the rechaud.
38. 38. Keep the fondue simmering quietly over a low flame.
39. 39. Drain the rigatoni.
40. 40. Let the rigatoni drain.
41. 41. Bring the rigatoni and all other prepared ingredients to the table.
42. 42. Thread rigatoni, bread cubes, mushrooms, and meat slices onto fondue forks.
43. 43. Dip the forks into the cheese mixture.
44. 44. Eat the artichoke-pepper salad alongside.

Nutrition per serving

• kcal: 1150
• Protein: 42 g · Fett/Fat: 68 g · Carbs: 78 g