Jul 17 2026
Restaurants›Angeline›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Angeline
Time1h
Serves2

prosciutto wrapped, fried truffle gnocchi, red wine demi-glace, gorgonzola

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Ingredients

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Filet Mignon

Fried Truffle Gnocchi

Red Wine Demi-Glace

Gorgonzola

Method

Preparing the Filet Mignon

  1. 1

    Wrap the Filet

    Wrap each filet mignon steak with 2 slices of prosciutto, ensuring the prosciutto adheres well.

  2. 2

    Sear the Filet

    Season the wrapped steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the filets for about 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Fried Truffle Gnocchi

  1. 3

    Prepare the Gnocchi

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the top. Drain and allow to cool slightly.

  2. 4

    Fry the Gnocchi

    Heat vegetable oil in a pan over medium heat. Dust the gnocchi lightly with flour and fry until golden brown and crispy, about 2-3 minutes. Drizzle with truffle oil and toss to coat.

Making the Red Wine Demi-Glace

  1. 5

    Sauté Shallots

    In a saucepan, melt butter over medium heat and add minced shallots. Sauté until translucent.

  2. 6

    Add Wine and Stock

    Pour in the red wine and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes.

Plating

  1. 7

    Serve the Dish

    On a plate, place the seared filet mignon, top with a spoonful of the red wine demi-glace, and add the fried truffle gnocchi on the side. Crumble gorgonzola cheese over the top before serving.

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