Filetto Di Manzo In Crosta Di Pistacchi Recipe

Season and sear

Remove the filet from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towel. Season all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a heavy oven-safe skillet (cast iron preferred) over medium-high heat and add 1 tablespoon olive oil. When shimmering, sear the filet 1.5–2 minutes per side until a deep brown crust forms, including the edges; use tongs to sear the fat/edge for 30–45 seconds. Remove from heat and let rest in the pan while you prepare the pistachio crust.

Apply pistachio crust and roast

Preheat the oven to 400°F (200°C). Brush the top and sides of the seared filet with 1 tablespoon Dijon mustard. Press the prepared pistachio crust mixture evenly onto the mustard-coated surfaces, forming a compact crust. Transfer the skillet to the preheated oven and roast for about 6–10 minutes for medium-rare (internal temp 125–130°F / 52–54°C) depending on thickness; adjust time for your desired doneness. Remove from oven and transfer filet to a cutting board; tent loosely with foil and rest 8–10 minutes (internal temp will rise slightly).

While the filet is resting at room temperature, make the crust. In a food processor pulse 3/4 cup shelled pistachios until coarsely chopped (not a paste). Transfer to a bowl and stir in 1/4 cup fresh breadcrumbs, 2 tablespoons finely grated Parmesan, 1 tablespoon chopped parsley, 1 tablespoon melted butter, and 1/2 teaspoon lemon zest. Season with a pinch of salt and a few grinds of pepper. The mixture should hold together when pressed; if too dry, add a little more melted butter (1/2 tsp at a time).

While the oven is preheating, toss 0.5 cup baby carrots, 0.5 cup baby golden beets, 0.5 cup halved fingerling potatoes and 0.5 cup parsnip batons with 1 tablespoon olive oil, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet. Spread in a single layer. Roast in the same 400°F oven alongside the beef (or start them 10–15 minutes earlier if larger pieces) for 20–30 minutes, turning once, until tender and lightly caramelized. Keep warm until serving.

Make the sauce while the beef rests. In a small saucepan over medium heat, add 1/2 teaspoon olive oil and 1 tablespoon minced shallot; sauté 1–2 minutes until translucent but not browned. Add 3 tablespoons Primitivo wine and 1/2 teaspoon tomato paste; bring to a simmer and reduce by about half (2–3 minutes). Add 3/4 cup beef stock and 1 sprig fresh thyme; simmer gently until reduced by roughly one-third and slightly thickened, about 6–8 minutes. Stir in 1/2 teaspoon brown sugar or honey to balance acidity. Remove the thyme sprig, then off the heat whisk in 2 tablespoons cold cubed unsalted butter, one piece at a time, to emulsify and thicken the sauce. Taste and season with 1/4 teaspoon salt and a pinch (1/8 tsp) of black pepper. Keep warm.

Slice the rested filet into 3–4 medallions. Arrange the roasted mixed root vegetables on the plate. Place the pistachio-crusted beef slices over or beside the vegetables. Spoon the warm Primitivo red wine sauce around and lightly over the beef (avoid soaking the crust). Garnish with a few microgreens or a sprinkle of chopped parsley. Serve immediately.