How to make beef fillet steaks, with sheep's cheese in the sauce formed in the last phase of cooking in a pan and to be distributed over.
Ingredients for 4 portions
- 120 gr. of sheep's cheese
- salt
- half a tablespoon of oil
- 500 gr of beef steaks in the fillet about half a centimeter thick
- 4 tablespoons of dry white wine
Preparation of beef fillet steaks
Heat the oil in a sufficiently large pan with non-stick coating.
Cook the beef steaks on a high flame for about 2 minutes on each side, moving them with a wooden fork-shaped ladle until golden.
Transfer the meat to a serving tray and wait a few moments to cool the pan before putting it back on the fire with the wine, which will evaporate for about half.
At this point, reduce the heat and put the sheep's cheese in a pan, crushing it with a fork and cooking it on a moderate heat for a couple of minutes while stirring, until a uniform sauce is obtained.
Now add a pinch of salt and distribute the sheep's cheese sauce on the meat in the serving tray, serving immediately still hot.
