Beef Filet* Recipe
Grilled tenderloin, asparagus, and crispy potatoes topped with sage beurre blanc, Parmigiano-Reggiano, and prosciutto.
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Ingredients
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Beef Tenderloin
Asparagus
Crispy Potatoes
Sage Beurre Blanc
Garnish
Method
Beef Tenderloin
Asparagus
Prepare the Asparagus
Trim the woody ends off the asparagus. Mince the garlic.
Cook the Asparagus
In a mixing bowl, toss the asparagus with olive oil, minced garlic, salt, and black pepper. Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred.
Crispy Potatoes
Prepare the Potatoes
Wash the baby potatoes and cut them in half. In a bowl, toss the potatoes with olive oil, salt, and black pepper.
Cook the Potatoes
Spread the seasoned potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until golden brown and crispy.
Sage Beurre Blanc
Make the Beurre Blanc
In a saucepan, combine minced shallots and white wine. Bring to a simmer and reduce until only a few tablespoons of liquid remain.
Finish the Sauce
Remove from heat and gradually whisk in the butter until melted and emulsified. Stir in fresh sage leaves and season with salt to taste.
Garnish
Prepare the Garnish
Thinly slice the Parmigiano-Reggiano cheese and set aside. Tear the prosciutto into smaller pieces.
Plate the Dish
On each plate, place the grilled beef tenderloin, a serving of grilled asparagus, and crispy potatoes. Drizzle with sage beurre blanc and top with Parmigiano-Reggiano and prosciutto.