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PETIT BITRO FILET recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›Malt›Petit Bitro Filet Recipe

Petit Bitro Filet Recipe

Inspired by Malt

Time1h

Serves2

SEARED FILET, GARLIC MASHED POTATOES, GRILLED ASPARAGUS, IN A ROSEMARY DEMI GLAZE

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Ingredients

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For the Seared Filet

2 pieces filet mignon

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

For the Garlic Mashed Potatoes

2 cups Potatoes

4 cloves Garlic cloves

4 tbs Butter

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

For the Grilled Asparagus

1 bunch asparagus

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

For the Rosemary Demi Glaze

2 cups beef stock

2 tbs fresh rosemary

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Rosemary Demi Glaze

1

Make the Demi Glaze

In a saucepan, combine beef stock, red wine, and fresh rosemary. Bring to a boil, then reduce heat and simmer until reduced by half. Strain and return to the pan. Whisk in butter and season with salt and pepper to taste.

Cooking the Filet

2

Sear the Filet

Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the filets for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Making Garlic Mashed Potatoes

3

Prepare the Mashed Potatoes

Peel and chop the potatoes. Boil in salted water until tender. Add garlic cloves in the last 5 minutes of cooking. Drain and mash the potatoes with butter, heavy cream, salt, and pepper.

Grilling the Asparagus

4

Grill the Asparagus

Toss asparagus with olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes, turning occasionally, until tender and slightly charred.