Filetto Alla Barolo Recipe

Bring steaks to room temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking so they come to room temperature; this helps ensure even cooking.

Pat the steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 2 tbs olive oil and swirl to coat.

Sear the steaks 2–3 minutes per side for medium-rare (internal temp 125–128°F / 52–53°C), adjusting time for thickness. Sear the edges briefly with tongs to render fat if present. Do not overcrowd the pan; work in batches if needed.

Remove steaks to a warm plate and loosely tent with foil. Let rest while you prepare the sauce and mushrooms (do not discard fond in the pan).

While steaks rest, heat a separate large skillet over medium-high heat. Add 2 tbs butter and 1 tbs olive oil until butter foams.

Add the pearl onions and sauté 4–5 minutes until they begin to brown and soften. If they brown too quickly, reduce heat to medium. Remove onions to a bowl and set aside.

In the same skillet, add the sliced wild mushrooms in a single layer (do in two batches if necessary). Let them brown undisturbed 2–3 minutes, then stir and cook another 2 minutes until deeply golden. Season with a pinch of salt and pepper.

Optional: deglaze the mushroom pan with 1 tbs dry sherry or a splash of Barolo, scraping up any browned bits. Cook off alcohol 30–45 seconds.

Return the pearl onions to the skillet with the mushrooms. Add chopped parsley, toss to combine, then transfer mixture to a plate and keep warm.

Using the skillet that was used to sear the steaks (and contains the fond), reduce heat to medium and add 2 tbs butter and 1 tbs extra-virgin olive oil. If the pan is very dark, deglaze with a splash of water or wine to loosen fond.

Add the minced shallots and cook 2–3 minutes, stirring, until softened and translucent but not browned. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to caramelize slightly and remove raw flavor.

Pour in 1 cup Barolo wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer and reduce by about half (6–8 minutes) until slightly syrupy.

Whisk in 1/2 cup beef demi-glace (or concentrated beef stock) and add the thyme and rosemary. Simmer gently 3–5 minutes until sauce is glossy and has thickened to coat the back of a spoon.

If you prefer a richer, silkier finish, stir in 2 tbs heavy cream now and heat through for 1 minute (optional). Taste and adjust seasoning with salt and freshly ground black pepper.

Return the warm mushroom and pearl onion mixture to the Barolo sauce and stir gently to coat and heat through 1–2 minutes.

Place each rested filet mignon on warm plates. Spoon the mushroom-pearl onion-Barolo sauce over each steak, dividing evenly.

Garnish with chopped fresh parsley and a few microgreens or baby arugula if using. Serve immediately.

Suggested serving: accompany with creamy mashed potatoes, polenta, or buttered tagliatelle and steamed greens.