4 slices of beef tenderloin, 3 cm thick each
1 round tomato
200 grams Noal Fontina cheese
50 grams Noal butter
15 grams white peppercorns
1/2 cup of white wine
Salt and pepper
Cut the tenderloin into regular slices 3 cm thick . Cut each slice in half from the side, so that it can open like a book. Season with salt and pepper.
Preheat the oven to 180°C.
Put Noal butter and the peppercorns in a skillet until the butter starts foaming. Place the steaks in the skillet and cook them on both sides over high heat, sealing the meat so that it can keep its inner juice. Pour white wine into the skillet and let it reduce over a high heat for 1 min. Turn off heat and set aside.
Place the loin steaks on a baking dish and pour the liquid mixture from the skillet over them.
Place 2 slices of tomato on each steak and cover them with slices of Noal Fontina cheese. Bake for 10 minutes at high temperature.
Let the steaks rest for 3 minutes before serving.
Serve with steamed potatoes cut in halves, hollowed, stuffed with grated cheese and milk cream, and baked until top browns.