Filetto Di Manzo Al Pepe Verde Recipe

Bring steaks to room temperature

Remove beef fillet steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels to remove surface moisture.

Season both sides of each steak with the 1 tsp salt and 1/2 tsp freshly ground black pepper, pressing seasoning lightly into the meat.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tbsp olive oil and 1 tbsp butter; swirl to coat and when butter foams, add steaks, leaving space between them. Sear without moving for 3–4 minutes for medium-rare (internal ~52–55°C / 125–130°F) depending on thickness. Flip and add remaining 1 tbsp butter; baste by spooning melted butter over tops while cooking another 3–4 minutes. Adjust time for desired doneness.

Transfer steaks to a warm plate and loosely tent with foil. Let rest for 6–8 minutes while you make the sauce. Reserve pan drippings in skillet.

If using brined green peppercorns, roughly crush half of them with the back of a spoon in a small bowl; leave the rest whole for texture. Mince the drained peppercorns further if desired.

Using the same skillet with pan drippings over medium heat, add the minced shallot and the smashed garlic clove. Sauté 1–2 minutes until translucent and aromatic, stirring to scrape up browned bits from the bottom of the pan.

Pour in 120 ml dry white wine or vermouth to deglaze the pan. Use a wooden spoon to scrape up any fond. Increase heat slightly and simmer until the liquid is reduced by about half, approximately 2–3 minutes.

Add 120 ml beef stock and the crushed and whole green peppercorns. Simmer another 3–4 minutes to concentrate flavors.

Lower heat to medium-low and stir in 120 ml heavy cream. Allow sauce to gently simmer (do not boil vigorously) until it thickens slightly and coats the back of a spoon, about 3–5 minutes.

Whisk in 0.5 tsp Dijon mustard (if using) and 0.5 tsp Worcestershire sauce. Taste and season with 0.25 tsp salt or more to preference. If sauce is too thin, simmer a bit longer; if too thick, add a splash of stock or cream to reach desired consistency.

Remove and discard the garlic clove. Stir in 1 tbsp chopped fresh parsley.

Place rested steaks on warm plates. Spoon the green peppercorn sauce over each steak (about 2–3 tbsp per steak, or to taste).

Garnish with additional chopped parsley if desired and serve immediately with preferred sides (roasted potatoes, steamed vegetables, or polenta).