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Filetto alla Piemontese (Filet Mignon Piedmont-Style)
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- #113875
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 slices white bread
6 tablespoons butter
2 tablespoons anchovy paste
1 tablespoon olive oil
4 filet mignon steaks, 3/4 inch thick
salt to taste
freshly ground black pepper to taste
1 cup dry Marsala wine or sherry
1/3 cup whipping cream, if desired
12 very thin slices white Italian truffles, if desired
directions
Remove crust from bread. Melt 3 tablespoons butter in a medium skillet. When butter foams, add bread. Cook over medium heat until golden on both sides.
Place bread on a large ovenproof platter. Spread 1/2 tablespoon anchovy paste on each slice of bread. Keep platter warm in oven. Remove butter from skillet and clean with paper towels.
Melt 3 tablespoons butter with oil. When butter foams, add filets. Cook over medium-high heat 2 to 3 minutes on each side or until lightly browned. Season with salt and pepper.
Add half the Marsala or sherry. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Cook meat over medium heat to preferred doneness. Place a filet mignon on each slice of bread. Keep warm.
Add remaining Marsala or sherry and cream, if desired, to skillet. Stir over high heat until sauce has a medium-thick consistency. Spoon sauce over meat.
Top with truffle slices, if desired. Serve immediately.
Recipe Source: "Northern Italian Cooking," 1981
added by
tbump2
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 19, 2016
One of my family's favorites for Christmas dinner. We skip the anchovy paste and truffles. I saute a mixture of sliced mushrooms and baby portabella mushrooms in butter and marsala to add to the sauce after it is reduced.