PETIT BITRO FILET recipe served on a plate, by Malt
Sep 24 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

For the Garlic Mashed Potatoes

For the Grilled Asparagus

For the Rosemary Demi Glaze

Method

Preparing the Rosemary Demi Glaze

  1. 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

  1. 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

  1. 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

  1. 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.

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