Filetto Sauce Recipes

GRILLED FILLET WITH BAROLO SAUCE (FILETTO CON SALSA AL BAROLO)

Steps:

• Heat grill to medium-high to high heat.
• Combine 1 tablespoon olive oil, rosemary leaves, salt and pepper and rub over the meat. Place on the grill and crosshatch the meat on both sides. Continue this process until the meat reaches desired temperature.
• In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil. In a different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil. Warm the Barolo sauce in a separate saucepan and serve over the medallions.

FILETTO SAUCE

Steps:

• In a large saucepan heat oil.
• add garlic and saute until it turns color.
• add onions and saute until they become opaque.
• add salt, basil, and oregano
• Add tomatoes and sugar
• Bring to a boil and then simmer for 30 minutes.
• for a stronger sauce add 4 tbs olive oil and Marsala wine.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

BEEF FILET WITH WINE SAUCE

Steps:

• Pour the wine and water into a 4-quart saucepan , and drop in the garlic, onion, carrot, celery, porcini, rosemary, and 1/2 teaspoon salt.
• Bring to a boil, set the cover ajar, adjust the heat to maintain a steady simmer, and cook for an hour or more, until the vegetables have exhausted all their flavors and the liquid level has reduced by half.
• Set a sieve over a bowl, and pour the entire contents of the saucepan into it, straining out the solids and collecting the sauce in the bowl.
• Press the vegetables with a big spoon to release more sauce.
• Rinse the saucepan, pour the strained sauce back into it, and bring to a boil.
• Cook, uncovered, adjusting the heat so the sauce reduces steadily without scorching, until thickened and flavorful, about 1 1/2 cups in volume.
• Season with 1/2 teaspoon salt, and keep the sauce warm.
• Meanwhile, tie loops of kitchen twine tightly round the filet to keep it compact, even in shape, and easier to handle.
• Tie the first loops an inch in from either end of the filet, and more loops at 2-inch intervals along the length.
• When you are ready to cook the filet, sprinkle the remaining teaspoon salt all over its surface.
• Pour the olive oil into a 12-inch saute pan or skillet; set it over med-high heat, and put in the beef.
• Pan-sear the filet for 15 minutes, more or less, depending on how well-done or rare you like it.
• Frequently roll and shift the tied meat in the pan, so it cooks and colors evenly on all sides, until crusty on the outside and med-rare inside.
• Turn off the heat and put filet on a warm plate.
• To finish the sauce, pour it all into the searing skillet, turn on the heat, and bring the liquid to a boil while scraping up all the browned bits from the skillet bottom.
• Stir to incorporate this flavorful glaze into the sauce as it heats.
• While the sauce is boiling, drop in the cold butter, one piece at a time, vigorously whisking each one to incorporate it fully with the sauce before adding the next piece.
• When the last bit of butter has disappeared in the sauce, turn off the heat and stir in the honey until it disappears.
• To serve: slice the meat crosswise into 1/2-inch slices, snipping and removing the twine loops as you cut.
• Drizzle some of the wine sauce on a warm rimmed serving platter, and arrange the beef slices on top of the sauce (or drizzle a couple spoonfuls of sauce on rimmed dinner plates and top with individual portions of sliced beef).
• Serve immediately, with remaining sauce in a bowl to be passed at the table.

FILETS WITH MUSHROOM & BRANDY CREAM SAUCE

Steps:

• In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.