Filetto con Salsa Verde e Patate al Forno

Filetto con Salsa Verde e Patate al Forno ingredients

• 1.5 lbs Yukon Gold potatoes
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh parsley, roughly chopped
• 1/2 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 2 tbsp capers, drained
• 2 fillets anchovy fillets, packed in oil, drained
• 2 cloves garlic cloves
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 cup extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 6-oz filet mignon steaks (1.5-inch thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

How to make Filetto con Salsa Verde e Patate al Forno

1. Preheat your oven to 400°F (200°C). Wash and pat dry 1.5 lbs of Yukon Gold potatoes, then cut them into 1-inch cubes. In a large bowl, toss the potato cubes with 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Spread the seasoned potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 30-35 minutes, or until they are tender inside and golden brown and crispy on the outside. Flip them halfway through for even cooking.
3. While the potatoes roast, prepare the Salsa Verde: In a food processor, combine 1 cup roughly chopped fresh parsley, 1/2 cup fresh basil leaves, 1/4 cup fresh mint leaves, 2 tablespoons drained capers, 2 drained anchovy fillets, 2 garlic cloves, 2 tablespoons red wine vinegar, and 1 teaspoon Dijon mustard.
4. Pulse the ingredients a few times to roughly chop, then with the motor running, slowly drizzle in 1/2 cup extra virgin olive oil until a vibrant, slightly chunky sauce forms. Season the salsa verde with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste, then set aside.
5. Prepare the filet mignon: Pat the four 6-oz filet mignon steaks thoroughly dry with paper towels to ensure a good sear. Season both sides generously with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
6. 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.
7. 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.
8. 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.
9. 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 crucial resting period allows the juices to redistribute, ensuring a tender and moist steak.
10. To serve, slice each rested filet into thick medallions, about 1/2-inch thick. Arrange the sliced filet and roasted potatoes on individual serving plates.
11. Spoon a generous amount of the fresh Salsa Verde over the sliced filet and potatoes. Serve immediately, allowing the bright, herbaceous sauce to complement the rich steak and savory potatoes.

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.