Beef Tenderloin Steaks with Fontina Fonduta

[kaci]

Beef Tenderloin Steaks with Fontina Fonduta


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)

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.