Fillet of beef with Moliterno melted cheese, and sautéed potatoes and shallots

There is nothing more satisfying than a tasty main course characterized by a variety of flavours and aromas, capable of winning over even the most demanding of diners, and especially if the dish is made with the love and attention to detail that distinguishes those who view their cooking as a genuine daily vocation. Today’s recipe is a very special dish of meat, a wonderful fillet of beef tenderloin prepared with a creamy Moliterno cheese sauce, and an unusual but exceptionally tasty side dish of sautéed potato and shallot. It’s not a complicated recipe and is also characterized by an attractive appearance, perfect for impressing new friends round for a dinner party. But the most intriguing thing is that when the dish is served it immediately gets your mouth watering! Now, are you ready to make a great impression on your guests with a dish made in an unusual way with delicious ingredients?


  • beef fillet 200 grams
  • Pecorino sheep's cheese 50 grams Moliterno
  • egg yolks 1 egg yolk
  • milk 50 millilitres
  • whole cooking salt
  • potatoes 200 grams
  • shallots 100 grams
20 minutes Total time
20 minutes Active time
Serves 1 person
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Wash and peel the potatoes and cut them into cubes. Peel the shallots and cut into slices 1 cm thick. Sauté the potatoes with the shallots in a pan with a little olive oil, add salt and a little water, then close the lid and cook gently over a low heat. Season the beef fillet with whole sea salt and smear oil on both sides. Prepare the cheese ‘fondue’ as follows: remove the egg white and add the yolk to a small pan; add a dash of milk; then grate some pecorino cheese over the egg and milk mixture. Beat with a whisk until the mixture is well amalgamated. Heat over a low heat until it becomes creamy and smooth. Stir constantly so that the egg doesn’t curdle. Sear the fillet over a high heat, keeping the meat rare. Serve with some of the cheesy sauce poured over, with the sautéed potatoes and shallots on the side. This main course with contrasting flavours is ready!

To really get the most from your beef tenderloin, we suggest you accompany it with a bottle of Chianti Classico.
To make the Moliterno cheese, which comes from the Basilicata region, sheep and goat’s milk is generally used, to which is occasionally added that from a cow.

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