Filetto Di Manzo Recipe

Bring to room temperature

Remove the beef tenderloin from the refrigerator 40–60 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towel.

Preheat oven to 200°C (400°F). Position a rack in the center of the oven.

Season the tenderloin evenly on all sides with kosher salt and freshly ground black pepper. Rub with 2 tbs olive oil to help create an even sear.

Sear

Heat a heavy skillet (cast-iron preferred) over high heat until just smoking. Add 1 tbs olive oil if needed. Place the tenderloin in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Turn and sear the other sides, total searing time about 8 minutes to get an even crust on all faces.

Roast

Add unsalted butter, thyme sprigs and crushed garlic to the pan. Spoon melted butter over the beef for 30 seconds, then transfer the skillet (or move beef to an ovenproof tray) to the preheated oven. Roast until an instant-read thermometer registers 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare. For a 1 kg tenderloin expect roughly 18–25 minutes, but rely on temperature, not time.

Rest

Remove beef from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Reserve pan juices for serving or to make a quick pan sauce.

While the beef comes to room temperature, preheat oven to 220°C (430°F) for the potatoes (you can cook potatoes and beef in same oven; time accordingly — start potatoes first if needed).

Place potato pieces in a pot and cover with cold salted water. Bring to a boil, then simmer until edges are slightly softened, about 8–10 minutes. Drain well and let steam dry in the colander for 2–3 minutes.

In a large bowl, toss parboiled potatoes with rendered beef fat, 1 tbs olive oil, sea salt, black pepper and chopped rosemary if using. Ensure each piece is evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast on the top rack at 220°C (430°F) until deeply golden and crisp, about 30–40 minutes, turning once or twice for even browning.

When potatoes are crisp, transfer to a bowl and season with additional flaky salt to taste. Keep warm until serving.

Reduce oven temperature to 200°C (400°F) if needed to roast with the beef. On a separate baking tray, toss halved vine tomatoes with 1 tbs extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper, cut side up.

Roast tomatoes in the oven for 12–15 minutes until they soften and begin to blister but still hold shape. Alternatively, roast alongside the beef for the last 12–15 minutes of the beef’s roast time.

Remove tomatoes from oven and scatter fresh basil leaves on top just before serving.

Slice the rested beef tenderloin into 2–3 cm thick medallions. If desired, spoon reserved pan juices into the skillet and place over medium heat; add a knob of butter and a splash of water or red wine to deglaze, reduce slightly to make a light pan sauce. Taste and adjust seasoning.

Arrange sliced filet on warm plates, place a portion of roasted beef fat potatoes beside it and a cluster of roasted vine tomatoes. Spoon pan sauce lightly over the beef or serve on the side. Finish with a pinch of flaky sea salt and a drizzle of extra-virgin olive oil if liked.

Serve immediately.