Blot off the fat from the meat. In a saucepan, melt 1 oz of butter, lay down the meat and brown it over low heat for a few minutes turning it only once. Turn off the heat.
Take the remaining butter and heat it up and lightly fry the chopped shallots; add the pepper previously crushed with a fork, the heavy cream, and the gorgonzola cheese cut into small pieces. Cook on low heat for two minutes to ensure that the sauce thickens.
Heat up the meat, add the pink pepper sauce and continue to cook for 5 minutes and season with salt. Arrange the fillet of veal on individual plates and pour on it the gorgonzola sauce.