Filetto con Gremolata di Pistacchio e Agrumi

Filetto con Gremolata di Pistacchio e Agrumi ingredients

• 4 steaks, 6-8 oz each Beef filet mignon (center-cut)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup, shelled and unsalte Pistachios
• 0.5 cup, finely chopped Fresh parsley
• 1 zested Lemon
• 0.5 zested Orange
• 2 cloves, minced Garlic
• 2 tbsp Extra virgin olive oil
• 0.25 tsp Salt
• 0.25 tsp Black pepper

How to make Filetto con Gremolata di Pistacchio e Agrumi

1. Prepare the Gremolata: In a small bowl, combine 1/2 cup of roughly chopped pistachios, 1/2 cup of finely chopped fresh parsley, the zest of 1 lemon, the zest of 1/2 orange, and 2 cloves of minced garlic. Stir gently to combine these aromatic ingredients.
2. Finish Gremolata: Drizzle 2 tablespoons of extra virgin olive oil over the mixture. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to ensure all ingredients are evenly coated. Set aside at room temperature to allow the flavors to meld.
3. Prepare the Filets: Pat the 4 individual beef filet mignon steaks completely dry with paper towels. This ensures a good sear and a crispy crust. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. Sear the Filets: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet (cast iron or stainless steel works best) 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).
5. 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). For a thicker filet, you may transfer the skillet to a preheated 375°F oven for 5-8 minutes after searing to finish cooking to your preferred doneness. Use a meat thermometer for accuracy.
6. Rest the Filets: Transfer the cooked filets to a cutting board and let them rest for 5-7 minutes, loosely tented with foil. This allows the internal juices to redistribute, resulting in a more tender and flavorful steak.
7. Serve: Slice the rested filets into medallions if desired, or serve them whole. Spoon a generous amount of the vibrant Pistacchio e Agrumi Gremolata over each filet just before serving. The fresh, zesty flavors complement the richness of the beef perfectly.

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