Filetto con Salsa Agrodolce di Melanzane e Menta

Filetto con Salsa Agrodolce di Melanzane e Menta 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 large (about 1.5 lbs), d Eggplant
• 3 tbsp Olive oil
• 0.5 medium, finely diced Red onion
• 2 cloves, minced Garlic
• 14.5 oz can Canned crushed tomatoes
• 2 tbsp Red wine vinegar
• 1 tbsp Granulated sugar
• 0.25 cup, chopped Fresh mint leaves
• 0.5 tsp (or to taste) Salt
• 0.25 tsp (or to taste) Black pepper
• 0.25 tsp (optional) Red pepper flakes

How to make Filetto con Salsa Agrodolce di Melanzane e Menta

1. Prepare the Eggplant: Start by preparing the eggplant for the agrodolce sauce. Place the 1 large eggplant, diced into 1/2-inch cubes, into a colander. Sprinkle with 1 teaspoon of salt and let it sit for 30 minutes to draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant thoroughly under cold water and pat it very dry with paper towels. This step is crucial for preventing soggy eggplant.
2. Sauté the Eggplant: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the dried eggplant cubes and cook, stirring occasionally, for 8-10 minutes until they are softened and nicely browned. Remove the eggplant from the skillet and set aside.
3. Build the Sauce Base: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the 1/2 medium red onion, finely diced, and cook over medium heat for 3-4 minutes until softened and translucent. Add the 2 cloves of minced garlic and 1/4 teaspoon of red pepper flakes (if using), cooking for another minute until fragrant, being careful not to burn the garlic.
4. Simmer the Sauce: Pour in the 14.5 oz can of crushed tomatoes, 2 tablespoons of red wine vinegar, and 1 tablespoon of granulated sugar. Bring the mixture to a simmer, then return the cooked eggplant to the skillet. Stir everything together, reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, allowing the flavors to meld and the eggplant to become very tender.
5. Finish the Sauce: After simmering, remove the lid and stir in the 1/4 cup of chopped fresh mint leaves. Taste the sauce and adjust seasonings with salt and black pepper as needed. Keep the sauce warm over very low heat while you cook the filets.
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 (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).
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. This allows the juices to redistribute, ensuring a tender and moist steak. Spoon a generous amount of the warm Agrodolce di Melanzane e Menta sauce over each rested filet before serving.

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