Рецепт Beef Tenderloin Steaks with Fontina Fonduta
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.
INGREDIEN
Ингредиенты
- 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)
- DIRECTIONS
Инструкции
- 1. 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.
- 2. 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.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 262g | |
Recipe makes 6 servings | |
Calories 624 | |
Calories from Fat 334 | 54% |
Total Fat 37.46g | 47% |
Saturated Fat 18.31g | 73% |
Trans Fat 0.0g | |
Cholesterol 215mg | 72% |
Sodium 375mg | 16% |
Potassium 708mg | 20% |
Total Carbs 1.32g | 0% |
Dietary Fiber 0.0g | 0% |
Sugars 0.75g | 1% |
Protein 61.64g | 99% |