Filetto Recipe

Cooking Instructions

1. 1

   Prepare the Barolo Demi Glacé

   In a saucepan, combine Barolo wine and beef stock. Bring to a boil over medium heat. Reduce heat and let simmer until the liquid is reduced by half, about 20 minutes. Set aside.

2. 2

   Prepare the Ricotta Sauce

   In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, and Calabrian nduja. Mix well until fully incorporated. Adjust seasoning with salt and pepper to taste. Set aside.

3. 3

   Cook the Filet Mignon

   Heat olive oil in a skillet over medium-high heat. Season the filet mignon with salt and black pepper. Add the filet to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes.

4. 4

   Sauté the Spinach

   In the same skillet, add fresh spinach and sauté for about 2-3 minutes until wilted. Season with a pinch of salt and pepper.

5. 5

   Plate the Dish

   Slice the rested filet mignon and place it on a plate. Spoon the ricotta sauce over the steak, arrange the sautéed spinach beside it, and drizzle with the Barolo demi glacé.