Filetto con Crema di Asparagi e Limone

Filetto con Crema di Asparagi e Limone ingredients

• 4 steaks, 6-8 oz each Beef filet mignon (center-cut)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 lb, tough ends trimmed Fresh asparagus spears
• 1 cup Chicken or vegetable broth
• 0.5 cup Heavy cream
• 1 finely minced Shallot
• 1 clove, minced Garlic
• 1 zested and juiced (about Lemon
• 0.25 cup, grated Parmigiano-Reggiano cheese
• 1 tbsp Olive oil
• 1 tbsp Butter
• 0.5 tsp (or to taste) Salt
• 0.25 tsp (or to taste) Black pepper

How to make Filetto con Crema di Asparagi e Limone

1. Prepare Asparagus: Wash and trim the woody ends from the 1 lb of fresh asparagus spears. Cut the asparagus into 1-inch pieces, reserving a few tips for garnish if desired.
2. Sauté Aromatics: In a medium saucepan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the 1 finely minced shallot and cook for 2-3 minutes until softened. Stir in the 1 minced garlic clove and cook for another minute until fragrant, being careful not to brown it.
3. Cook Asparagus: Add the cut asparagus pieces to the saucepan. Sauté for 3-5 minutes until they start to turn bright green and slightly tender-crisp.
4. Simmer and Blend Cream: Pour in 1 cup of chicken or vegetable broth and bring to a gentle simmer. Cook for 5-7 minutes until the asparagus is very tender. Carefully transfer the asparagus and broth mixture to a blender. Add 1/2 cup of heavy cream, the zest of 1 lemon, 2 tablespoons of lemon juice, and 1/4 cup of grated Parmigiano-Reggiano cheese. Blend until very smooth and creamy.
5. Season Cream: Return the asparagus cream to the saucepan over low heat to keep warm. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, tasting and adjusting as needed. If the sauce is too thick, add a tablespoon or two of hot water or broth to reach your desired consistency.
6. Prepare the Filets: Pat the 4 individual beef filet mignon steaks completely dry with paper towels. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Sear the Filets: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, just before it begins to smoke. Carefully place the seasoned filets into the hot pan, ensuring not to overcrowd it (cook in batches if necessary).
8. Cook to Desired Doneness: Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or adjust cooking time for your desired doneness. For medium, cook 4-5 minutes per side (internal temperature 135-140°F). Use a meat thermometer for accuracy.
9. Rest and Serve: Transfer the cooked filets to a cutting board and let them rest for 5-7 minutes. Spoon a generous amount of the warm Crema di Asparagi e Limone over each rested filet. Garnish with reserved asparagus tips or a sprinkle of fresh parsley if desired.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.