Filetto di Manzo
Ingredients
- 800 gBeef tenderloin (cut into two thick steaks)
- 2 tbspExtra virgin olive oil
- 60 gUnsalted butter
- 4 pcGarlic (crushed in skin)
- 2 pcRosemary (fresh sprig)
- 2 tbspBalsamic vinegar
- 2 pinchFleur de sel
- 2 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Reheated beef loses all its tenderness.
