Parmesan-crusted Filet Recipe

Prepare and season filets

Remove filets from refrigerator 30–45 minutes before cooking to approach room temperature. Pat dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside.

Make Parmesan-panko crust

In a bowl combine 3 oz grated Parmigiano-Reggiano, 1 cup panko breadcrumbs, 2 tbs melted unsalted butter, 2 tbs olive oil, 2 tbs finely chopped parsley and 1 tsp minced garlic. Mix until evenly moistened — mixture should hold together lightly when pressed. Taste and adjust salt only if necessary (Parm is salty).

Sear filets

Preheat oven to 400°F (204°C). Heat a large ovenproof skillet over medium-high heat until very hot. Add 2 tbs olive oil and swirl. Sear filets, 2–3 minutes per side, until a deep brown crust forms. Also quickly sear the short edges (2 x 30 seconds) if the filets are tied. Do not add crust yet. Remove skillet from heat.

Apply crust and roast

Divide the Parmesan-panko mixture evenly and press onto the top (fat cap-side or side to be showcased) of each seared filet, pressing firmly so it adheres. Transfer the skillet to the preheated oven and roast until internal temperature reaches 125–128°F (52–53°C) for medium-rare (about 6–10 minutes depending on thickness). Use an instant-read thermometer for accuracy.

Rest

Remove filets from oven and transfer to a warm plate. Tent loosely with foil and rest for 6–8 minutes; the crust will set while resting and carryover will bring temperature to medium-rare.

Prepare vegetables

Preheat oven to 400°F (204°C) if not already. Halve 8 shallots lengthwise and quarter 2 small red onions. Slice the top quarter off each whole garlic bulb to expose cloves.

Season and roast

Toss the prepared shallots, red onions and garlic bulbs with 3 tbs olive oil, 1 tsp brown sugar, 4 sprigs fresh thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Arrange cut-sides down on a rimmed baking sheet. Roast in the oven for 25–35 minutes, until edges are caramelized and garlic is soft and golden. Remove and let cool slightly. Squeeze roasted garlic from skins into a small bowl and keep roasted shallots/onions whole or halved for plating.

Reduce wine with shallot

While filets rest, heat a medium saucepan over medium heat and add 1 tsp olive oil. Add 1 finely minced shallot and sauté 1–2 minutes until translucent but not browned. Add 1 cup dry red wine and 1 sprig fresh thyme and 1 bay leaf. Bring to a simmer and reduce by roughly half, about 6–8 minutes.

Add stocks and reduce

Add 1 cup veal or beef demi-glace (or 1 cup beef/veal stock plus demi glace if concentrated) and 1 cup beef/veal stock to the reduced wine. Simmer gently until sauce coats the back of a spoon and is reduced to about 1 to 1 1/2 cups total volume, about 8–12 minutes. Taste and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, adjusting as needed.

Finish with butter

Remove from heat and discard thyme sprig and bay leaf. Whisk in 2 tbs cold cubed unsalted butter, 1 cube at a time, to emulsify and give the sauce a glossy finish. If desired, stir in 1–2 teaspoons squeezed roasted garlic for additional depth (from the Roasted Allium step). Keep warm.

Slice each rested filet in half crosswise or leave whole per preference. Spoon warm veal reduction onto warmed plates. Place Parmesan-crusted filet on sauce. Arrange roasted shallots, red onion pieces and a smear or whole roasted garlic clove next to the steak.

Garnish with 2 tablespoons chopped parsley or microgreens and, if desired, a light squeeze of lemon (about 1/4 lemon) to brighten the dish. Serve immediately.