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Ingredients: 1/2 oz. Montrachet cheese 1/2 tsp saute' dust and grill dust 2 3-oz. medallions 1/2 cup of beef, veal or vegetable stock salt and pepper to taste 1 oz. sliced provolone cheese 1 Tbs butter 1 tsp shallots 1/2 cup red wine 1 Tbs olive oil flour
Preparation: Dredge the filet medallions in flour. In a saute' pan, melt butter and saute medallions with shallots and olive oil. When the meat reaches medium rare, add Montrachet and provolone cheeses. Add grill dust, salt and pepper, wine and stock. Reduce sauce to a light texture and pour over meat. Serve.