Beef Tenderloin Steaks with Fontina Fonduta
- TOTAL TIME: 30 MIN
- SERVINGS: 6
In Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute.
- Six 7-ounce beef tenderloin steaks
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons dry white wine
- 7 ounces imported Fontina cheese, cut into 1/4-inch pieces (1 1/2 cups)
- Light a grill. Brush the steaks with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, about 15 minutes for medium-rare. Transfer the steaks to a platter and let stand for 5 minutes.
- Meanwhile, in a small saucepan, melt the butter in the wine. Add the Fontina and cook over low heat, stirring, until the sauce is piping hot. Transfer the steaks to warmed plates, top with the Fontina sauce and serve.
A big, dense Italian red, such as one of the new IGT wines made from Cabernet Sauvignon, will stand up to the grilled tenderloin and tangy, rich cheese.
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