Filetto Alla Griglia Recipe

Inspired by Tortellino d'Oro

Time1h

Serves1

Grilled 200g Fillet, Mashed Potatoes, Roquette

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Ingredients

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Main Ingredients

7.05 oz (200 g) Beef fillet

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 3/4 oz (50 g) Fresh roquette (arugula)

Mashed Potatoes

1 1/8 lb (500 g) Potatoes

1 3/4 oz (50 g) Butter

0.42 cup (100 ml) Milk

1 tsp Celtic sea salt

1 tsp black pepper

Method

Preparing the Fillet

Marinade the Fillet

In a small bowl, mix olive oil, salt, and black pepper. Rub this mixture all over the beef fillet and let it marinate for at least 30 minutes at room temperature.

Grill the Fillet

Preheat the grill to high heat. Once hot, place the marinated fillet on the grill. Cook for about 3-4 minutes on each side for medium-rare, or longer depending on your desired doneness.

Rest the Fillet

Remove the fillet from the grill and let it rest for about 5 minutes before slicing. This helps retain the juices.

Making the Mashed Potatoes

Cook the Potatoes

Peel the potatoes and cut them into roughly equal-sized chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the cooked potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Serving

Plate the Dish

On a plate, serve a generous scoop of mashed potatoes alongside the grilled fillet. Garnish with fresh roquette on the side.