Grilled Beef Tornedeaux with Castelmagno Cheese. Grilled beef tornedeaux with Castelmagno cheese, pan-roasted baby artichokes, and honey-glazed red wine sauce.
Italian recipe. Secondi. Beef.
Ingredients include beef tornedeaux, Castelmagno cheese, baby artichokes, red wine sauce, honey glaze, olive oil.
Techniques include grilling, pan roasting, wine reduction, sauce glazing.
Nutrition tags: high protein, rich sauce, iron rich, artisan cheese.
Dietary tags: contains dairy, gluten free adaptable, beef, main course.
Wine pairings: Barolo, Brunello di Montalcino, Chianti Classico Riserva, Nebbiolo.
Protein: beef. Cut: tornedeaux filet. Station: Grill Station.
Flavor profile: high fat, medium acid, medium salt, high umami, medium sweet, low bitter, high earthy, medium fresh, low spice, high richness.
Wine logic: Structured Italian red wines balance the richness of the beef and Castelmagno cheese while complementing the earthy artichokes and sweet red wine glaze.
Related terms: filet mignon, Castelmagno fonduta, Italian beef entree, grilled steak, Tuscan secondi, red wine reduction.
Grilled Beef Tornedeaux with Castelmagno Cheese
A refined beef secondi with grilled tornedeaux, melted Castelmagno, pan-roasted baby artichokes and a glossy honey red wine reduction.
Secondibeef • filetTier 2
Ingredients
Elegant grilled beef filet paired with nutty Castelmagno cheese, tender baby artichokes and a sweet-savory red wine glaze.
Reduce the red wine with honey over medium heat until slightly thickened and glossy.
Season the beef tornedeaux with sea salt and cracked black pepper, then grill to medium-rare and let it rest.
Trim and sauté the baby artichokes in extra virgin olive oil until tender and lightly caramelized.
Add the Castelmagno cheese so it softens gently over the artichokes.
Plate the artichokes and cheese, top with the grilled beef, and finish with the honey red wine glaze.
Chef’s Note: Castelmagno should soften without fully breaking into grease. Keep the glaze balanced so the honey supports the wine rather than making the finish overly sweet.
Beef Filet / Tenderloin — 113 gbeef_filet
Baby Artichokes — 3 eachTC-VEG-ARTICHOKE-001
Castelmagno Cheese — 28 gcastelmagno_cheese
Red Wine — 60 mlBEVERAGE-RED-WINE-001
Honey / Miele — 10 gTC-SWEETENER-HONEY-001
Extra Virgin Olive Oil — 15 mlOIL-0001
Sea Salt — 2 gSPICE-SALT-0001
Cracked Black Pepper — 1 gSPICE-PEPPERCORN-BLACK
Gluten-Free • High Protein