Filetto all'Aglio e Rosmarino con Salsa al Vino Bianco

Filetto all'Aglio e Rosmarino con Salsa al Vino Bianco ingredients

• 2 6 oz filet mignon steaks
• 1 tbsp olive oil
• 1 tbsp butter
• 2 smashed garlic cloves
• 2 fresh rosemary sprigs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup dry white wine (e.g., Sauvignon Blanc)
• 0.25 cup chicken or beef broth
• 1 tbsp, cold and cubed butter
• 1 tbsp, chopped, for garni fresh parsley

How to make Filetto all'Aglio e Rosmarino con Salsa al Vino Bianco

1. Pat the filet mignon steaks dry thoroughly with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Preheat an oven-safe heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat for 3-5 minutes, until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. Once the butter is melted and sizzling, add the 2 smashed garlic cloves and 2 fresh rosemary sprigs.
3. Carefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare, spooning the aromatic butter and oil over the steaks as they cook, until a deep golden-brown crust forms.
4. For medium-rare, transfer the skillet to a preheated oven at 375°F (190°C) and cook for an additional 5-7 minutes, or until the internal temperature reaches 130-135°F (54-57°C).
5. Remove the steaks from the skillet and transfer them to a cutting board. Discard the garlic and rosemary. Tent the steaks loosely with foil and let them rest for at least 5-7 minutes.
6. While the steaks rest, prepare the white wine pan sauce in the same skillet over medium heat. Carefully pour off any excess fat from the pan, leaving about a tablespoon of flavorful drippings. Pour in 1/2 cup dry white wine, scraping vigorously with a wooden spoon to deglaze the pan and release all the browned bits from the bottom.
7. Bring the wine to a simmer and reduce it by half, about 2-3 minutes. Stir in 1/4 cup chicken or beef broth and continue to simmer for another 2-3 minutes, allowing the sauce to reduce slightly.
8. Remove the skillet from the heat. Whisk in 1 tablespoon cold, cubed butter, swirling the pan constantly until the butter is fully incorporated and the sauce is glossy and slightly thickened. This process is called 'monter au beurre'.
9. Taste the sauce and adjust seasoning with salt and pepper as needed. Slice the rested filet mignon steaks against the grain into thick medallions.
10. Serve immediately, topped with the warm white wine pan sauce and garnished with 1 tablespoon fresh chopped parsley.

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