After having heated the oven to 140° C. to take a frying pan, to pour some oil and, to middle-tall fire, to put the slices of meat; to cook for 3-5 minutes. To practice on the slices a pressure with the spatula up to when they don't become flat; during the cooking to turn them only a time. To put them in a dish and to hold them in oven to cook the remaining. In the same frying pan to add Pernod or broth and to mix emphatically. To set down the fennel in the frying pan and to cook it to tall fire for about 2-3 minutes, then to put it in oven together with the meat. To add the gorgonzola and the milk; to cook to low fire mixing continually up to the ingredients have not loosened. To add sage, thyme, salt and some pepper and to remove the frying pan from the fire. To extract the meat from the oven, to put it in the dishes, to pour above it the sauce and to stuff with the fennels. To serve immediately.