Jul 14 2026
Restaurants›bNapoli Italian›Bnapoli Filet Recipe

Bnapoli Filet Recipe

Inspired by bNapoli Italian
Time2h
Serves2

Pan Roasted, Pecorino-Fontina Potato Au Gratin, Charred Broccolini, Super Tuscan Reduction, Onion Jam

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filet

Pecorino-Fontina Potato Au Gratin

Charred Broccolini

Super Tuscan Reduction

Onion Jam

Method

Filet Preparation

  1. 1

    Sear the Filet

    Heat olive oil in a pan over high heat. Season the filet mignon with salt and black pepper. Sear the filet for 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Pecorino-Fontina Potato Au Gratin

  1. 2

    Prepare the Potatoes

    Preheat the oven to 375°F (190°C). Slice the potatoes thinly. In a saucepan, heat heavy cream, garlic, nutmeg, salt, and pepper until simmering.

  2. 3

    Layer and Bake

    In a baking dish, alternate layers of potatoes and cheeses. Pour the cream mixture over the layers. Bake for 45 minutes or until golden and bubbly.

Charred Broccolini

  1. 4

    Char the Broccolini

    In a skillet, heat olive oil over medium-high heat. Add broccolini, season with salt and pepper, and cook until charred, about 5-7 minutes.

Super Tuscan Reduction

  1. 5

    Make the Reduction

    In a saucepan, heat olive oil and sauté shallots until translucent. Add wine and beef stock, bring to a boil, then reduce heat and simmer until reduced by half.

Onion Jam

  1. 6

    Prepare the Onion Jam

    In a skillet, heat olive oil and sauté sliced onions until caramelized. Stir in sugar, balsamic vinegar, and salt, cooking until thickened.

More from bNapoli Italian