Filetto al Pesto Rosso e Stracciatella

Filetto al Pesto Rosso e Stracciatella ingredients

• 1/2 cup sun-dried tomatoes (packed in oil), drained
• 1/4 cup pine nuts
• 1/4 cup fresh basil leaves
• 2 tbsp Pecorino Romano cheese, grated
• 1 clove garlic clove
• 1/4 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 6-oz filet mignon steaks (1.5-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 oz Stracciatella cheese
• 2 sprigs fresh basil leaves

How to make Filetto al Pesto Rosso e Stracciatella

1. Begin by preparing the Pesto Rosso: Combine the 1/2 cup drained sun-dried tomatoes, 1/4 cup pine nuts, 1/4 cup fresh basil leaves, 2 tablespoons grated Pecorino Romano, 1 garlic clove, 1/4 cup extra virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a food processor.
2. Process the ingredients on high speed until a smooth, vibrant pesto forms. If the pesto is too thick, add a tiny splash more olive oil, but avoid making it too thin, as it should coat the steak.
3. Prepare the filet mignon: Pat the 6-oz filet mignon steaks thoroughly dry with paper towels to ensure a good sear. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
4. Heat a heavy-bottomed skillet, such as cast iron, over medium-high heat for 2-3 minutes until very hot. Add 1 tablespoon olive oil to the hot pan, swirling to coat the bottom.
5. Carefully place the seasoned filets into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
6. For internal temperature: Aim for 130-135°F for medium-rare. Use an instant-read thermometer inserted into the thickest part of the steak for accuracy.
7. Remove the filets from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
8. Once rested, slice each filet into thick medallions, about 1/2-inch thick. Arrange the sliced filet on serving plates.
9. Spoon a generous amount of the prepared Pesto Rosso over the sliced filet. Then, artfully dollop 2 ounces of Stracciatella cheese onto each serving, allowing its creamy texture to complement the pesto and steak.
10. Garnish with fresh basil sprigs for a final touch of aroma and color, and serve immediately.

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