Filetto di Manzo alla Senape e Dragoncello

Filetto di Manzo alla Senape e Dragoncello ingredients

• 4 steaks, 6-8 oz each Beef filet mignon (center-cut)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 finely minced Shallots
• 1 clove, minced Garlic
• 0.5 cup Dry white wine (e.g., Pinot Grigio)
• 1 cup Beef broth
• 2 tbsp Dijon mustard
• 1 tbsp Wholegrain mustard
• 0.5 cup Heavy cream
• 2 tbsp, chopped Fresh tarragon
• 1 tbsp Butter
• 1 tbsp Olive oil
• 0.25 tsp (or to taste) Salt
• 0.25 tsp (or to taste) Black pepper

How to make Filetto di Manzo alla Senape e Dragoncello

1. 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. Allow them to sit at room temperature for about 15 minutes while you start the sauce and preheat the skillet.
2. Sear the Filets: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet (oven-safe if finishing in oven) 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).
3. Cook Filets 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.
4. Rest Filets: Once cooked, transfer the filets to a cutting board and tent loosely with foil to rest for 5-7 minutes. This crucial step allows the juices to redistribute, ensuring a tender and moist steak.
5. Start the Sauce Base: While the filets rest, carefully drain off most of the fat from the skillet, leaving about 1 tablespoon of rendered fat and any browned bits. Reduce the heat to medium. Add 1 tablespoon of butter and 1 tablespoon of olive oil, then add the 2 finely minced shallots and 1 minced garlic clove. Cook for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
6. Deglaze and Simmer: Pour in 1/2 cup of dry white wine and bring to a vigorous simmer, scraping the bottom of the pan to release all the flavorful fond. Reduce the wine by half, which will take about 2-3 minutes.
7. Build the Cream Sauce: Stir in 1 cup of beef broth, 2 tablespoons of Dijon mustard, and 1 tablespoon of wholegrain mustard. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly.
8. Finish the Sauce: Reduce the heat to low and stir in 1/2 cup of heavy cream. Simmer gently for another 2 minutes until the sauce is heated through and coats the back of a spoon. Remove from heat and stir in 2 tablespoons of chopped fresh tarragon. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, tasting and adjusting as needed.
9. Serve: Slice the rested filets if desired, or serve whole. Spoon the warm Senape e Dragoncello sauce generously over each filet.

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