Filetto Alla Giovanni* Recipe

Cooking Instructions

1. 1

   Prepare the Potato & Leek Torte

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and cook until soft, about 5 minutes. Add the sliced potatoes and cook for another 15 minutes until they are tender. Stir in the butter and half of the grated Parmesan cheese. Transfer the mixture to a greased pie dish and press down to form a torte. Sprinkle the remaining Parmesan cheese on top. Bake at 375°F (190°C) for 25-30 minutes until golden and set.

2. 2

   Grill the Filet Mignon

   Preheat the grill to high heat. Rub the petite filet mignon with olive oil, salt, and black pepper. Grill the filets for about 4-5 minutes on each side for medium rare, adjusting time for desired doneness. Remove from the grill and let them rest for 5 minutes.

3. 3

   Prepare the Asparagus

   While the filets are resting, toss the asparagus in olive oil, salt, and pepper. Grill the asparagus for about 3-4 minutes until tender and slightly charred.

4. 4

   Serve

   On each plate, serve a filet mignon alongside a slice of potato and leek torte, and a portion of grilled asparagus. Drizzle Giovanni’s zip sauce over the filet mignon before serving.