Remove the visible fat from the meat and cut the fillet into 5 mm thick slices.
Place the slices between plastic wrap and flatten with a meat mallet. Heat the oil in a large frying pan and add the meat in batches (the pan should not be too full when frying the meat).
Fry for 2 – 3 minutes on each side until tender. Remove from the pan and keep warm. Do the same with the remaining meat, adding more oil if necessary. Add the sambuca to the pan, reduce the heat and bring to a boil, stirring constantly.
Add the fennel and cook for 3 minutes. Remove from the pan and keep warm. Add the gorgonzola and cream to the pan and stir over low heat until smooth.
Then add the fennel back in. Remove the pan from the heat, stir in the sage and thyme, and season with salt and pepper.
Divide the meat and fennel among warmed plates and pour the sauce over them. Garnish with the fennel greens and serve immediately. Tip: Can also be served with pasta or rice.
