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Filetto con Fonduta di Taleggio e Speck Croccante

Name: Filetto con Fonduta di Taleggio e Speck Croccante
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 6-oz steaks beef filet mignon; 2 tbsp olive oil; 0.75 tsp salt; 0.5 tsp black pepper; 8 oz Taleggio cheese; 0.75 cup heavy cream; 0.25 cup dry white wine; 0.125 tsp nutmeg; 4 slices speck (smoked prosciutto); 2 tbsp fresh chives

Make Filetto con Fonduta di Taleggio e Speck Croccante, an Italian dinner recipe with beef filet mignon, olive oil, salt. It has about 35 min, about 580 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.

ItalianDinner35 min4 servings580 cal/serving

italianbeefcheese saucerichprosciuttodinnerbeef filet mignonolive oil

Quick answer

Filetto con Fonduta di Taleggio e Speck Croccante is an Italian dinner recipe that takes about 35 min, makes 4 servings, has about 580 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.

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Filetto con Fonduta di Taleggio e Speck Croccante ingredients

4 6-oz steaks beef filet mignon
2 tbsp olive oil
0.75 tsp salt
0.5 tsp black pepper
8 oz Taleggio cheese
0.75 cup heavy cream
0.25 cup dry white wine
0.125 tsp nutmeg
4 slices speck (smoked prosciutto)
2 tbsp fresh chives

How to make Filetto con Fonduta di Taleggio e Speck Croccante

Prepare the crispy speck: Heat a large skillet over medium heat. Lay the 4 thin slices of speck in the dry pan and cook for 3-5 minutes per side, or until deeply browned and crispy. Remove from the pan, place on a paper towel-lined plate to drain, then crumble into small pieces.
Pat the 4 beef filet mignons completely dry with paper towels. Season generously on all sides with 0.75 tsp salt and 0.5 tsp black pepper.
Using the same skillet (after wiping out any speck fat if desired, or leaving a little for flavor), add 2 tbsp olive oil and heat over medium-high heat until shimmering.
Sear the seasoned filets for 3-4 minutes per side until a beautiful, deep brown crust forms. Adjust cooking time for your desired doneness (130-135°F for medium-rare).
Remove the filets from the skillet and transfer them to a plate. Tent loosely with foil to keep warm and allow them to rest while you prepare the fonduta.
To make the fonduta, in a medium saucepan or double boiler, combine 8 oz cubed Taleggio cheese (rind removed), 0.75 cup heavy cream, 0.25 cup dry white wine, and 0.125 tsp freshly grated nutmeg.
Heat over medium-low heat, stirring constantly with a whisk, until the cheese is completely melted and the mixture is smooth and creamy, about 5-7 minutes. If the fonduta becomes too thick, you can add a tablespoon or two more of warm cream or wine.
Taste the fonduta and adjust seasoning if needed, keeping in mind that Taleggio is naturally salty. Keep the fonduta warm over very low heat or a warm water bath.
To serve, place a rested filet on each plate. Spoon a generous amount of the warm Taleggio fonduta over and around each steak.
Finish by sprinkling the crispy crumbled speck over the fonduta and garnish with 2 tbsp finely chopped fresh chives for freshness and color. Serve immediately.

Filetto con Fonduta di Taleggio e Speck Croccante FAQ

How do I make Filetto con Fonduta di Taleggio e Speck Croccante?

Make Filetto con Fonduta di Taleggio e Speck Croccante by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.

What ingredients are in Filetto con Fonduta di Taleggio e Speck Croccante?

The main ingredients include beef filet mignon, olive oil, salt, black pepper, Taleggio cheese. The full ingredient list is included on this page.

How long does Filetto con Fonduta di Taleggio e Speck Croccante take?

This recipe takes about 35 min, depending on prep speed and kitchen equipment.

How many calories are in Filetto con Fonduta di Taleggio e Speck Croccante?

Recipe Genius estimates about 580 calories per serving. Nutrition is estimated, so use your own labels when precision matters.

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