Beef Tenderloin Steaks with Fontina Fonduta

• Six 7-ounce beef tenderloin steaks
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons dry white wine
• 7 ounces imported Fontina cheese, cut into 1/4-inch pieces (1 1/2 cups)

1. Light a grill.
2. Brush the steaks with olive oil and season with salt and pepper.
3. Grill over moderately high heat, turning occasionally, about 15 minutes for medium-rare.
4. Transfer the steaks to a platter and let stand for 5 minutes.
5. Meanwhile, in a small saucepan, melt the butter in the wine.
6. Add the Fontina and cook over low heat, stirring, until the sauce is piping hot.
7. Transfer the steaks to warmed plates, top with the Fontina sauce and serve.

tenderloin, extravirgin olive oil, salt, unsalted butter, white wine, cheese

Taken from www.foodandwine.com/recipes/beef-tenderloin-steaks-with-fontina-fonduta (may not work)