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

⏱ 20 min🍳 20 min👤 1 pp★★★★☆

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?

Ingredients

Nutritional values 680 kcal / serving
Protein
48g
Carbohydrates
28g
Fat
42g
Fiber
3g

* approximate values per serving

Information
20 minutes Total time
20 minutes Active time
Serves 1 person
★★★★☆ Hard

Preparation

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!

Tips
To really get the most from your beef tenderloin, we suggest you accompany it with a bottle of Chianti Classico.
Trivia
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.

Step by step

Potatoes
Potatoes
**Click on the photos to access full step by step!

Additional information

Beef Fillet with Moliterno Pecorino Fondue and Potatoes

A delicious variation of this dish is the "Beef Fillet with Moliterno Pecorino Fondue and Potatoes". In this preparation, the potatoes are cooked until soft and golden, creating a perfect contrast with the succulence of the beef fillet. To further enhance the flavors, you can add aromatic herbs like rosemary or thyme during the cooking of the potatoes. The creamy and rich Moliterno pecorino fondue envelops the fillet, making every bite an explosion of taste. This dish is ideal for a special dinner or to surprise your guests with a gourmet proposal that combines tradition and creativity in the kitchen.

Beef Fillet with Moliterno Pecorino Fondue Molisana Style

A regional interpretation of the "Beef Fillet with Moliterno Pecorino Fondue" is the "Molisana Style" version. This variation is distinguished by the use of typical ingredients from Molise, such as local pecorino, which gives an authentic and robust flavor. The preparation involves a slower cooking of the fillet, which enhances the tenderness of the meat and the intense flavor of the cheese. Served with traditional side dishes like seasonal vegetables or a simple mixed salad, this dish represents an excellent choice for those who want to savor typical Molisana cuisine without sacrificing refinement.

Light Beef Fillet with Moliterno Pecorino Fondue

For those who are health-conscious, the "Light Beef Fillet with Moliterno Pecorino Fondue" is a perfect variant. In this preparation, you can opt for a lean beef fillet, reducing the amount of pecorino and substituting part of the milk with a low-calorie plant-based milk. Additionally, the potatoes can be steamed instead of pan-fried, preserving their flavor without adding fats. This version offers a balanced and tasty meal, keeping the flavors of the original dish intact, but with fewer calories and fats, ideal for those following a healthy diet without giving up the pleasure of good food.

Benefits of Beef Fillet and Moliterno Pecorino

The beef fillet is an excellent source of high-quality protein, iron, and B vitamins, which are essential for the proper functioning of our body. This cut of meat is known for its tenderness and flavor, making it a great choice for hearty meals. On the other hand, Moliterno pecorino is not only a cheese with a rich taste but also a good source of calcium and phosphorus, essential nutrients for bone health. A serving of beef fillet with Moliterno pecorino fondue contains approximately 450-600 calories, depending on the amount of pecorino used and the cooking method, making it an ideal dish for special occasions.

Can Beef Fillet with Moliterno Pecorino Fondue be Frozen?

The question of whether "Beef Fillet with Moliterno Pecorino Fondue" can be frozen is common among those who want to prepare their meals in advance. In general, it is possible to freeze raw beef fillet, but once cooked and with the pecorino fondue, the result may not be optimal. The fondue, in fact, may alter its texture and flavor once thawed. If you wish to preserve the dish, it is better to separate the meat from the fondue and freeze only the fillet. When you want to consume it, you can reheat the meat and prepare a new fondue to ensure a fresh flavor and ideal texture.