Filetto Recipe
8oz center-cut black angus filet mignon, topped with gorgonzola, shaved truffle, barolo wine reduction
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Barolo Reduction
In a saucepan, bring the Barolo wine to a boil over medium heat. Reduce heat to low and let simmer, stirring occasionally, until the wine is reduced by half. This should take about 15-20 minutes.
- 2
Season the Filet Mignon
While the wine is reducing, season the filet mignon on both sides with salt and black pepper to taste. Let it rest at room temperature for about 10 minutes.
Cooking the Filet Mignon
- 3
- 4
Rest the Steak
Remove the filet from the skillet and let it rest on a cutting board for about 5 minutes. This will help retain its juices.
Plating
- 5
Assemble the Dish
Slice the filet mignon in half (optional) and place it on a plate. Drizzle the reduced Barolo wine over the steak.
- 6
Add Toppings
Top the filet with crumbled Gorgonzola cheese and shaved truffle. Serve immediately with your choice of sides.
