Gorgonzola fillet with savoury mash

FILLET
Cut a slit into the fillet, being careful not to cut right through. Fill with the cheese slices. Tie fillet closed with string at regular intervals. Sprinkle with freshly ground black pepper and rub the pepper into the meat. Sprinkle with flour and roll to coat all sides.
Heat 50 ml butter and the oil in a large, heavy-based frying pan, until it turns a caramel colour. Add fillet and brown on all sides.
Add wine and bring to the boil, then transfer fillet and wine to a greased, ovenproof dish. Roast in a preheated oven at 200 ºC for 15-20 minutes.
SAVOURY MASH
Prepare mash while the meat is cooking. Place potatoes and butternut in a saucepan. Add 125 ml water and bring to the boil. Reduce heat, cover and simmer for 10 minutes, or until soft.
Mash the vegetables. Add cream, remaining butter and garlic and season to taste, then mash again until smooth and creamy. Sprinkle with thyme and keep warm.
Remove fillet from the dish and set aside to rest in a warming drawer. Transfer all the cooking juices back into the frying pan. Add 30 ml hot water to the baking dish to loosen the scrapings and add these to the frying pan. Bring to the boil and season to taste.
Remove string from fillet. Serve sliced, drizzled with sauce, with savoury mash and steamed broccoli on the side. Serves 4.