Filetto con Riduzione al Barolo e Ciliegie

Filetto con Riduzione al Barolo e Ciliegie 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
• 1 medium, finely minced shallot
• 1 cup Barolo wine
• 0.5 cup beef broth
• 0.5 cup fresh or frozen pitted cherries
• 2 fresh thyme sprigs
• 0.5 tsp, optional honey or maple syrup
• 1 tbsp, unsalted, cut into cold butter

How to make Filetto con Riduzione al Barolo e Ciliegie

1. Season the 2 filet mignon steaks generously with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper on all sides. Allow them to sit at room temperature for 15-20 minutes to ensure even cooking.
2. Heat 1 tbsp olive oil in a heavy-bottomed oven-safe skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side, developing a deep brown crust. For medium-rare, transfer the skillet to a preheated 375°F (190°C) oven and cook for an additional 5-7 minutes, or until desired internal temperature is reached (130-135°F for medium-rare).
3. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 7-10 minutes while you prepare the Barolo cherry reduction. This is crucial for juicy steaks.
4. While the steaks rest, begin the sauce. Return the skillet to medium heat (no need to clean it). Add 1 tbsp butter and melt. Sauté the 1 finely minced shallot for 2-3 minutes until softened and fragrant.
5. Pour in 1 cup Barolo wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a vigorous simmer and reduce the wine by half, which will take about 5-7 minutes, creating a concentrated base.
6. Add 0.5 cup beef broth, 0.5 cup pitted cherries, and 2 fresh thyme sprigs. Continue to simmer, allowing the sauce to reduce until it starts to thicken, about 8-10 minutes. The cherries will soften and slightly break down.
7. Taste the sauce and if it's too tart, stir in 0.5 tsp honey or maple syrup. Remove the thyme sprigs. Whisk in 1 tbsp cold unsalted butter, cut into cubes, off the heat. This will give the sauce a glossy finish and a velvety texture.
8. Slice the rested filet mignon steaks into thick medallions or serve whole. Spoon the rich Barolo cherry reduction generously over the steaks.
9. Serve immediately, perhaps with a side of creamy polenta or roasted asparagus to complement the flavors.

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