Jul 13 2026
Restaurants›Vincenzo's Ristorante›Bistecche Recipe

Bistecche Recipe

Inspired by Vincenzo's Ristorante
Time45m
Serves2

8 oz hand cut, charbroiled filet mignon. Served with your choice of angel hair pasta, baby red potatoes or garlic mashed potatoes.

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Ingredients

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Steak

Pasta or Potatoes

Method

Cooking the Steak

  1. 1

    Prepare the Filet Mignon

    Take the filet mignon out of the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures even cooking.

  2. 2

    Season the Steak

    Rub both sides of the filet mignon with olive oil, and then season generously with salt, black pepper, and garlic powder.

  3. 3

    Charbroil the Steak

    Preheat your grill or charbroiler. Once hot, place the filet mignon on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  4. 4

    Rest the Steak

    Remove the steak from the grill and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute.

Cooking the Pasta or Potatoes

  1. 5

    For Angel Hair Pasta

    Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, usually 3-4 minutes. Drain and set aside.

  2. 6

    For Garlic Mashed Potatoes

    Wash the baby red potatoes and cut them in half. Boil them in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.

  3. 7

    Mash the Potatoes

    Add butter, minced garlic, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

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