Filetto Di Manzo Recipe
Filetto di Manzo refers to filet mignon, a tender cut of beef known for its rich flavor and buttery texture. This dish is often paired with rich accompaniments like demi-glaze and whipped potatoes, showcasing Italian-American culinary traditions. Here's how to make it at home.
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Ingredients
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General
Filet Mignon
Demi Glaze
Crispy Shallots
Whipped Potatoes
Broccoli Rabe
Method
Whipped Potatoes
Whip the Potatoes
Drain the potatoes and return them to the pot. Add 4 tablespoons of unsalted butter and 1/4 to 1/2 cup of warm heavy cream or milk. Use a hand mixer or potato masher to whip until smooth and fluffy. Season with salt and pepper to taste. Keep warm.
Crispy Shallots
Fry the Shallots
Thinly slice 2 large shallots. In a small saucepan, heat 1 cup of neutral oil (such as canola or vegetable oil) over medium heat. Add the shallots and fry until golden brown and crispy, 5–8 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
Broccoli Rabe
Blanch and Sauté
Trim the ends of 1 bunch of broccoli rabe. Blanch in boiling salted water for 2 minutes, then immediately transfer to an ice bath to stop the cooking. Drain and dry. In a skillet, heat 2 tablespoons olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant. Add broccoli rabe and sauté for 3–4 minutes. Season with salt and crushed red pepper to taste.
Demi-Glace
Reduce the Sauce
In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 2 tablespoons finely chopped shallots and sauté until translucent, about 2 minutes. Add 1 minced garlic clove and 1 teaspoon fresh thyme leaves. Cook for another 30 seconds. Deglaze with 1/2 cup red wine and simmer until reduced by half. Add 2 cups beef stock and continue simmering until reduced by half again, about 20–25 minutes. Strain and keep warm.
Filet Mignon
Cook the Filet
Season two 8oz filet mignon steaks generously with salt and pepper. Heat 2 tablespoons of oil in a cast-iron skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, adding 2 tablespoons butter and a few sprigs of thyme during the last minute to baste. Adjust cook time to desired doneness. Let rest for 5 minutes.