Filetto Di Manzo Recipe

1. Boil the Potatoes

Peel and dice 1.5 lbs of Yukon Gold or Russet potatoes. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until fork tender, about 15-20 minutes.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. On each plate, create a bed of whipped potatoes. Place the rested filet mignon on top. Spoon demi-glace over the steak. Arrange sautéed broccoli rabe on the side. Top each filet with crispy shallots. Serve immediately.