Remove the meat from the refrigerator and bring it to room temperature before cooking.

Now, you can begin preparing the gorgonzola cheese butter: let the butter soften at room temperature. With a fork, put butter, gorgonzola cheese and chopped rosemary in a small bowl. Blend until you get a smooth mixture and pour it on a lightly moistened sheet of parchment paper. Give the butter the shape you like and wrap it in its paper. Place in the refrigerator until it is firm.

Now wrap some cooking twine around the roast beef, season with salt and pepper then rub the meat. Brown the roast evenly in a saucepan with oil and butter, turning it often without piercing it. When it is golden brown, transfer it to a grill placed inside a pan (in this way, cooking will be even), and cook in a pre-heated oven at 200°C, for 25-30 minutes. The temperature in the center of the roast must be between 48-52°C, depending on your desired degree of doneness. At this point, remove the roast and promptly wrap it in aluminum foil. Let it rest on a cutting board for at least 20 minutes.

Put the saucepan back on the heat and dilute with 2-3 tablespoons of meat stock, remove any caramelized parts. In a separate pan, brown the clove of garlic in 2 tablespoons of oil and rosemary. Add this mixture to the cooking juices together with Balsamic Vinegar of Modena Monari Federzoni - Black Label and mix. Finally, remove the twine and thinly slice the roast beef.