Filet mignon with amaro sauce
- Lactose Free
- Energy Kcal 340
- Carbohydrates g 2.8
- of which sugars g 2.7
- Protein g 32.8
- Fats g 17.2
- of which saturated fat g 5.48
- Fiber g 1
- Cholesterol mg 93
- Sodium mg 1474
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 3 min
- Serving: 4
- Cost: Average
PRESENTATION
Filet mignon with amaro sauce—it's one of those Italian steak recipes that really stands out. We're talking a unique twist on traditional flavors here. Not your usual peppercorn sauce. Nope, this one has a kick from a lemon-flavored amaro, a type of Italian herbal liqueur. And you start with thick, high-quality veal medallions. Really good stuff. They're pan-seared with fresh bay leaves, rosemary, and thyme. The meat ends up super tender and full of these herby notes that—honestly—just work.
What makes the sauce pop? It's all about the mix of soy sauce and amaro. It brings in a tangy brightness not often found in classic Italian beef dishes. And look, it's got that perfect balance of savory and slightly sweet, giving the whole thing a moist feel that's hard to beat. Folks in Northern Italy love using these aromatic herbs, so this dish fits right in with tradition. But also, it feels totally new. Which is great.
Pair this beef tenderloin with herbal liqueur sauce with simple sides like roasted baby potatoes or super crispy seasonal vegetables. Keeps the focus on the main flavors. Thing is, when you're working with such good cuts of meat, you don't need to go all fancy. It's about picking the best stuff and not messing around. For real. There's something fun about that amaro-infused sauce—it gives an unexpected zing that makes people ask, "What's in it?" It turns out golden and slightly glossy, coating the steak and keeping every bite moist and flavorful.
Compared to other classic Italian recipes, filetto con salsa all’amaro is more modern, but it still respects the roots of Italian cuisine. Pretty much. It's a perfect choice for anyone wanting a gourmet steak sauce without spending all day in the kitchen. Next time you want to impress at dinner, this filet mignon with amaro sauce brings something extra to the table. Special and super easy.
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INGREDIENTS
- Ingredients for 4 filets
- Beef filet 1.3 lbs (600 g)
- Bay leaves 8 leaves
- Rosemary 1 sprig
- Thyme 1 sprig
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
- for the amaro sauce
- Soy sauce 5 tbsp (75 g)
- Amaro liqueur 2.6 oz (75 g)
How to prepare Filet mignon with amaro sauce
To prepare the filet with amaro sauce, start by removing the fatty parts of the filet 1. Then cut the meat into medallions according to the instructions you find in the guide How to make meat medallions: cut slices about 0.8 inches thick 2, obtaining 4 medallions. Cover the edge of the medallion with bay leaves to flavor the meat, pass a string around the entire perimeter of the meat slice and tie it with a very tight knot 3 to maintain the shape during cooking.
When your medallions are ready, set them aside in the refrigerator and prepare the amaro sauce: in a saucepan, pour the soy sauce 4 and also add the lemon-flavored amaro 5; cook over moderate heat until the sauce reduces, evaporating the water in the liquids 6.
You will obtain a concentrated and thick sauce 7. Once the sauce is made, proceed with cooking the meat: heat a wide pan that can hold the medallions, heat a tablespoon of oil 8 with garlic and herbs 9.
Place the medallions in the pan 10 and cook the filets for 3 minutes per side over high heat for rare, or a few minutes longer if you prefer them medium or well-done; do not turn them continuously but let them brown completely on one side before turning (use kitchen tongs or a fork to turn the medallions) 11. Halfway through cooking, season the filets by adding a pinch of salt. The cooking of the filet can be more or less rare depending on personal taste, so adjust the cooking times accordingly. Once ready 12, serve the filet immediately with the amaro sauce, drizzling it with the sauce previously prepared.