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Restaurants›Basilico | Ristorante Italiano›Filetto Di Manzo (gf) Recipe

Filetto Di Manzo (gf) Recipe

Name: Basilico | Ristorante Italianos Filetto Di Manzo (GF) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb beef filet (center-cut, boneless); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs olive oil; 2 cups mixed seasonal vegetables (e.g., asparagus, baby carrots, zucchini, cherry tomatoes); 1 tbs unsalted butter; 1 tbs olive oil; 1 tsp garlic (minced); 1 tsp fresh thyme (or rosemary), chopped; 0.5 tsp salt; 0.25 tsp black pepper; 3 oz dolce (sweet) gorgonzola cheese, crumbled; 0.5 cup heavy cream; 1 tbs unsalted butter; 1 tsp honey; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter, softened; 0.5 tsp black truffle oil or finely grated black truffle; 0.25 tsp lemon zest; 0.125 tsp fine sea salt; 1 tsp fresh parsley, chopped (optional garnish)

Inspired by Basilico | Ristorante Italiano

Time45m

Serves2

Grilled filet steak in various sizes, served with seasonal vegetables. Topped with your choice of sweet gorgonzola sauce OR truffle butter.

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Ingredients

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Steak

1 lb beef filet (center-cut, boneless)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs olive oil

Seasonal vegetables

2 cups mixed seasonal vegetables (e.g., asparagus, baby carrots, zucchini, cherry tomatoes)

1 tbs Unsalted butter

1 tbs olive oil

1 tsp Garlic (minced)

1 tsp fresh thyme (or rosemary), chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sweet Gorgonzola Sauce (choose if requested)

3 oz dolce (sweet) gorgonzola cheese, crumbled

1/2 cup Heavy cream

1 tbs Unsalted butter

1 tsp Honey

1/4 tsp freshly ground black pepper

Truffle Butter (choose if requested)

2 tbs unsalted butter, softened

1/2 tsp black truffle oil or finely grated black truffle

1/4 tsp Lemon zest

1/8 tsp fine sea salt

Finishing

1 tsp fresh parsley, chopped (optional garnish)

Method

Steak

Bring to room temperature

Remove the filet from the refrigerator 30–45 minutes before cooking so it comes to room temperature for even cooking.

Season

Pat the filet dry with paper towels. Rub with 1 tablespoon olive oil, then evenly season all sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Preheat grill or pan

Preheat a grill to high heat (about 500°F / 260°C) or heat a heavy skillet (cast-iron) over high heat until smoking lightly. If using a skillet, add 1 teaspoon neutral oil and let it heat until shimmering.

Sear and cook

Place the filet on the hot grill or skillet. Sear without moving for 2–3 minutes until a brown crust forms. Rotate and sear the next side 2–3 minutes. For a 1-inch thick filet, reduce heat to medium and continue cooking 3–5 minutes per side for medium-rare (internal temperature 125–130°F / 51–54°C). Adjust time for thickness and desired doneness.

Rest

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–8 minutes to allow juices to redistribute.

Seasonal vegetables

While the steak rests (or during the last 8–10 minutes of steak cooking), prepare the vegetables. Trim and cut vegetables into uniform pieces so they cook evenly.

Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add minced garlic and sauté 30 seconds until fragrant.

Add the vegetables and toss to coat. Sauté 4–6 minutes (depending on vegetable) until vegetables are tender-crisp and slightly caramelized. Stir in chopped thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Keep warm until plating.

Sweet Gorgonzola Sauce (optional)

In a small saucepan over low heat, melt 1 tablespoon butter. Add 1/2 cup heavy cream and warm gently until it just begins to simmer—do not boil.

Reduce heat to very low and add 3 ounces crumbled sweet gorgonzola. Whisk until the cheese melts and the sauce is smooth. Stir in 1 teaspoon honey and 1/4 teaspoon freshly ground black pepper. Keep warm and stir occasionally; if the sauce is too thick, thin with up to 1–2 tablespoons warm cream.

Truffle Butter (optional)

In a small bowl, combine 2 tablespoons softened unsalted butter with 1/2 teaspoon truffle oil (or a small amount of finely grated black truffle), 1/4 teaspoon lemon zest, and a pinch (1/8 teaspoon) fine sea salt. Mash and mix until smooth and homogenous.

Portion the truffle butter into a small quenelle or round and chill briefly if you prefer it to hold shape. Place a slice or dollop on the hot steak just before serving so it melts over the meat.

Plating and finishing

Slice the rested filet crosswise into medallions (if serving family-style) or leave whole. Arrange seasonal vegetables alongside the steak on each plate.

Top the steak with either 2–3 tablespoons warm sweet gorgonzola sauce or a 1/2–1 tablespoon pat of truffle butter. Garnish with chopped fresh parsley, if desired.

Serve immediately while the steak is hot.