Filetto Parmigiana Recipe
Hand cut grilled filet topped with parmesan and a butter sage sauce, served with roasted potatoes and steamed broccoli.
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Ingredients
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Filet
Butter Sage Sauce
Roasted Potatoes
Steamed Broccoli
Method
Filet
- 1
Prepare the Filet
Season the beef filet pieces with salt and black pepper on both sides.
- 2
- 3
Top with Parmesan
Once cooked, remove the filet from the grill and immediately top with grated parmesan cheese. Set aside to allow the cheese to melt.
Butter Sage Sauce
- 4
Make the Sauce
In a saucepan over medium heat, melt the unsalted butter. Add fresh sage leaves and let them infuse the butter for about 2-3 minutes until the leaves are crispy and the butter is golden brown. Remove from heat.
Roasted Potatoes
- 5
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and halve the baby potatoes.
- 6
Season and Roast
In a bowl, toss the halved potatoes with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet in a single layer.
- 7
Bake
Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, turning halfway through.
Steamed Broccoli
- 8
Prepare the Broccoli
Cut the fresh broccoli head into florets.
- 9
Steam the Broccoli
In a steamer basket over boiling water, steam the broccoli florets for about 5-7 minutes until tender but still bright green. Season with salt to taste.