Filetto di Manzo

A seared beef heart with a deep crust locking in red, juicy flesh. The nutty brown butter infused with garlic and rosemary coats the meat for a glossy and fragrant finish.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 493
• Protein: 45 g
• Carbs: 3 g
• Fat: 33 g

Ingredients

• 800 g Beef tenderloin ( cut into two thick steaks )
• 2 tbsp Extra virgin olive oil
• 60 g Minimum butter sweet
• 4 piece Garlic ( crushed in skin )
• 2 piece Rosemary ( fresh sprig )
• 2 tbsp Balsamic vinegar
• 2 pinch Fleur de sel
• 2 pinch Black pepper ground

Instructions

1. Tempering the meat

   Take the fillets out of the fridge 30 minutes before starting. The meat must be at room temperature so the heat penetrates evenly without shocking the fibers.

2. Searing and crusting

   Heat the olive oil in a stainless steel pan until smoking. Place the fillets. Do not move them until a solid brown crust forms and the meat releases itself from the bottom.

3. Basting with butter

   Flip the fillets. Add the butter, crushed garlic, and rosemary. When the butter foams and turns nut-brown, continuously baste the meat with a spoon. The fat must soak into the crust.

4. Deglazing and resting

   Remove the meat to a rack. Pour the balsamic vinegar into the pan to deglaze the juices. Let rest for 5 minutes: the juices will stabilize and the flesh will become supple to the touch.

Chef's tips

• Never use a non-stick pan, the meat will boil instead of grilling.
• Resting on a rack is crucial: it prevents the crust from softening in its own juices.

Storage

Consume immediately. Reheated beef loses all its tenderness.