Filetto Di Carne Recipe

Bring to room temperature

Remove the beef tenderloins from the refrigerator 30–45 minutes before cooking so they reach near room temperature. Pat each steak dry with paper towels.

Season both sides of each filet generously with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.

Preheat oven to 400°F (200°C). Place an ovenproof skillet (cast-iron preferred) over medium-high heat and add 2 tablespoons olive oil.

When oil is shimmering and just starting to smoke, add the filets (work in batches if needed). Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Add 2 tablespoons unsalted butter to the pan and baste the steaks by tilting the pan and spooning melted butter over the tops for 30–45 seconds.

Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 120–122°F (49–50°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium (about 5–8 minutes depending on thickness). Use an instant-read thermometer.

Remove filets to a warm plate, tent loosely with foil and rest 5–8 minutes. Resting lets juices redistribute and carryover cooking to finish.

While steaks rest, prepare the mushrooms. Wipe mushrooms clean with a damp cloth and slice into 1/4-inch slices.

In a medium skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add minced shallot and sauté 30–45 seconds until fragrant.

Add sliced mushrooms in a single layer (work in batches if crowded). Let cook undisturbed 2–3 minutes to brown, then stir and continue cooking 3–4 minutes until golden and most moisture has evaporated.

Add minced garlic and fresh thyme leaves; sauté 30–45 seconds until fragrant but not burned.

Season mushrooms with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and set aside, keeping warm.

Use the same ovenproof skillet you seared the steaks in (do not clean out all fond). Place skillet over medium heat and add 1 teaspoon olive oil if pan looks dry.

Add the minced shallot and the smashed garlic clove to the pan; sauté 1–2 minutes until softened and translucent.

Pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits (fond) from the bottom with a wooden spoon. Bring to a simmer and reduce by about half (6–8 minutes).

Add 1 cup beef stock, 1 sprig fresh thyme and 1 bay leaf. Continue to simmer gently until sauce coats the back of a spoon and is reduced to about 1 cup or desired thickness (8–12 minutes).

Remove thyme sprig and bay leaf, discard. Reduce heat to low. Whisk in 2 tablespoons cold cubed butter, one piece at a time, to slightly thicken and gloss the sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.

If sauce is too thin, simmer a bit longer; if too thick, add a splash of beef stock. Keep warm until plating.

Place each rested filet on a warmed dinner plate. Spoon a generous portion of the mushroom–garlic sauté alongside or on top of each filet.

Ladle 2–3 tablespoons of the red wine reduction sauce over each steak and a little around the plate for presentation.

Garnish with a sprinkle of chopped parsley and a small thyme sprig or microgreens if desired. Serve immediately.