Jul 14 2026
Restaurants›Ristorante Di Sopra›Bistecca Recipe

Bistecca Recipe

Inspired by Ristorante Di Sopra
Time45m
Serves1

*Beef Tenderloin: 8oz filet mignon with a forest mushroom demi-glace

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Ingredients

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Beef Tenderloin

Forest Mushroom Demi-Glace

Method

Preparing the Beef Tenderloin

  1. 1

    Season the Filet Mignon

    Pat the filet mignon dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Sear the Filet

    In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon and sear for about 4 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from skillet and let it rest.

Making the Forest Mushroom Demi-Glace

  1. 3

    Sauté Vegetables

    In the same skillet, reduce the heat to medium. Add the shallots and garlic. Sauté for about 2 minutes until fragrant and slightly softened.

  2. 4

    Cook the Mushrooms

    Add the mixed forest mushrooms to the skillet. Cook until they are browned and have released their moisture, about 5-7 minutes.

  3. 5

    Add Liquid Ingredients

    Pour in the red wine and beef broth. Scrape the bottom of the skillet to deglaze. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the sauce thickens slightly.

  4. 6

    Finish the Sauce

    Stir in the butter and fresh thyme. Season with salt and pepper to taste. Remove from heat.

Serving

  1. 7

    Plate the Dish

    Slice the filet mignon and place it on a serving plate. Drizzle the forest mushroom demi-glace over the top.

  2. 8

    Garnish and Enjoy

    Garnish with additional fresh thyme if desired. Serve immediately and enjoy your meal.

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