Filetto alla Diavola con Peperoni Arrostiti

Filetto alla Diavola con Peperoni Arrostiti ingredients

• 2 6-8 oz each filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves, minced garlic
• 1 tsp (or more to taste) Calabrian chili paste
• 0.5 cup, drained and chopped jarred roasted red peppers
• 0.5 cup dry white wine
• 0.5 cup canned crushed tomatoes
• 2 tbsp, chopped, for garni fresh basil leaves

How to make Filetto alla Diavola con Peperoni Arrostiti

1. Pat the 2 filet mignon steaks dry with paper towels. Season generously on all sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Let them sit at room temperature for 15 minutes before cooking.
2. Heat 1 tbsp olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering and almost smoking. Add the seasoned steaks and sear for 3-5 minutes per side for medium-rare, or until a beautiful crust forms and the internal temperature reaches your preference.
3. Remove the seared steaks from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for 5-7 minutes while you prepare the spicy Diavola sauce. This allows the juices to redistribute for a tender steak.
4. Reduce the heat to medium-low. Add 1 tbsp butter to the same skillet, scraping up any fond. Once melted, add 2 minced garlic cloves and 1 tsp Calabrian chili paste (adjust to your spice preference). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
5. Stir in 0.5 cup chopped jarred roasted red peppers. Pour in 0.5 cup dry white wine and bring to a simmer, scraping any browned bits from the pan. Allow the wine to reduce by half, which will take about 2-3 minutes.
6. Add 0.5 cup canned crushed tomatoes to the skillet. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust seasoning if necessary.
7. Once the steaks have rested, you can either slice them or serve them whole. Spoon the hot and spicy Diavola sauce generously over the filet mignon.
8. Garnish with 2 tbsp fresh chopped basil leaves for a burst of fresh flavor. Serve immediately with a side of crusty Italian bread to sop up the delicious sauce, or with a simple green salad.

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