Brown the fillet in a frying pan with a drizzle of oil, garlic, bay leaf, rosemary and thyme. Add salt and pepper and once the meat is browned, remove the garlic and blend with white wine. Let it reduce and then bake at 180°C (350°F) for 10–15 minutes.

Once cooked, remove the meat from the oven and let it rest for 2/3 minutes. 

Put 2 slices of bacon in a hot frying pan and let them cook until they are crispy.

Remove the avocado from its skin and pass it through a fine-meshed filter with the gorgonzola. Then add the room-temperature butter and the coffee powder. Mix until you get a smooth, even mixture.

Place the cream on the plate and arrange the slices of fillet and the crispy bacon alternately over it. Complete with a scoop of avocado dipped in the coffee powder and a cube of gorgonzola.