Filetto con Crema di Peperoni Arrostiti e Timo

Filetto con Crema di Peperoni Arrostiti e Timo ingredients

• 2 medium red bell peppers
• 1 tbsp extra virgin olive oil
• 1 medium shallot, finely diced
• 1 clove garlic clove, minced
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 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

How to make Filetto con Crema di Peperoni Arrostiti e Timo

1. Roast the red bell peppers: Preheat your broiler to high. Place the 2 red bell peppers directly on a baking sheet. Broil for 10-15 minutes, turning every 3-4 minutes, until the skins are completely blackened and blistered all over.
2. Once roasted, immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a lid. Let them steam for 10-15 minutes; this helps loosen the skin for easy peeling.
3. After steaming, carefully peel the skin from the peppers, remove the stems, seeds, and any white membranes. Roughly chop the peeled roasted peppers and set aside.
4. Prepare the cream sauce base: In a medium saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add 1 finely diced shallot and cook for 3-4 minutes until softened and translucent.
5. Add 1 minced garlic clove to the saucepan and cook for another 1 minute until fragrant, being careful not to burn it.
6. Stir in the chopped roasted red peppers, 1/2 cup vegetable broth, 1/4 cup heavy cream, and 1 teaspoon fresh thyme leaves. Bring the mixture to a gentle simmer, then remove from heat.
7. Carefully transfer the contents of the saucepan to a blender. Blend until the sauce is completely smooth and creamy. Return the sauce to the saucepan over low heat and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.
8. Prepare the filet mignon: Pat the two 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.
9. Heat a heavy-bottomed skillet 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.
10. 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.
11. 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.
12. Remove the filets from the skillet and transfer them to 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.
13. To serve, slice each rested filet into thick medallions, about 1/2-inch thick. Arrange the sliced filet beautifully on individual serving plates.
14. Generously spoon the warm, velvety Roasted Red Pepper and Thyme Cream over the sliced filet. Serve immediately, perhaps with a side of steamed green beans or asparagus.

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