Filetto Di Bufala Recipe

Inspired by Osteria Panevino

Time40m

Serves2

buffalo filet mignon – bordelaise sauce

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Ingredients

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Main Ingredients

2 pieces Buffalo filet mignon

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

2 tbs Butter

1 tbs Shallots, finely chopped

1 cup Red wine (preferably Bordeaux)

1 cup Beef stock

2 pieces Thyme sprigs

1 tbs Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Steaks

Season the buffalo filet mignon with salt and black pepper on both sides.

Sear the Steaks

In a large skillet, heat olive oil over medium-high heat. Add the filet mignon and sear for about 3-4 minutes on each side, or until cooked to your desired level of doneness. Remove from the skillet and let rest.

Make the Bordelaise Sauce

In the same skillet, reduce heat to medium and add butter. Once melted, add the shallots and sauté until translucent, about 2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Bring to a boil and reduce by half.

Finish the Sauce

Add the beef stock and thyme sprigs to the wine reduction. Simmer until the sauce thickens slightly, about 10 minutes. Strain the sauce to remove solids and return to the skillet.

Serve

Slice the rested filet mignon and arrange on plates. Drizzle with the bordelaise sauce and garnish with fresh parsley.