Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Show:
Worst Cooks in America
Filetto al Pepe with Herbed Mashed Potatoes and Garlic-Parmesan Spinach
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- Level: Intermediate
- Total: 2 hr (includes resting time)
- Active: 1 hr 15 min
- Yield: 4 servings
This is one of my favorite ways to enjoy a nice cut of steak. It’s pan-fried and all its juices, with the cream, black peppercorn and cognac, bring the entire dish together. Since the sauce is so well developed in its flavors, I like to pair this with simple herb-mashed potatoes and some fresh lemon-forward, quickly sautéed spinach.
- Level: Intermediate
- Total: 2 hr (includes resting time)
- Active: 1 hr 15 min
- Yield: 4 servings
Ingredients
Steaks:
Mashed Potatoes:
Spinach:
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Directions
- For the steaks: Preheat the oven to 375 degrees F. Let the steaks come to room temperature for 15 to 30 minutes.
- Wrap the peppercorns in a clean kitchen towel to contain them. Use the smooth side of a meat mallet or the end of a rolling pin to lightly crush them. The peppercorns should be broken into rough halves and quarters.
- Once the steaks have come to room temperature, spread the cracked peppercorns on a plate and firmly press one side of each steak into the peppercorns to encrust it in an even layer. Set each steak aside, peppercorn-side up. Reserve any remaining cracked peppercorns.
- Add the butter to a large stainless-steel skillet set over medium-high heat. Cook the butter until melted, foamy and starting to brown, 3 to 4 minutes. Add the steaks, peppercorn-side down, and sprinkle with salt. Sear until the peppercorns are well toasted, 4 to 5 minutes. Carefully flip the steaks, being careful not to break the peppercorn crust. Cook for another 2 minutes, then remove the steaks from the skillet without discarding the pan juices. Place the steaks on a wire rack set over a half-sheet tray. Reserve the skillet. Transfer the steaks to the oven to cook for 10 minutes or until the internal temperature reaches 125 degrees F for medium-rare.
- Add the reserved cracked peppercorns back to the skillet and toast over medium heat until just fragrant, about 1 minute. Add the shallot and cook until tender, about 2 minutes. Add the cognac and cook for 2 to 3 minutes until the alcohol has almost completely evaporated. Reduce the heat to low and add the chicken stock, mustard, heavy cream and thyme sprigs. Cook the sauce until it starts to thicken and coats the back of a spoon, about 5 minutes. Set aside until ready to serve.
- For the mashed potatoes: Add the milk, rosemary, butter and garlic to a saucepan. Turn on the heat to low and cook for 30 minutes to infuse together, stirring occasionally.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the potatoes and cook for 15 to 20 minutes or until a fork goes through them without resistance. Drain the potatoes and allow to steam and dry slightly in the colander for 5 minutes.
- Pass the potatoes in batches through a food mill set over the pot. Strain about half of the warm milk mixture over the potatoes and mix to combine. You don’t want to add all of the milk at once in case the potatoes get too soupy. If the potatoes seem too thick, add more of the milk mixture until you reach your desired consistency. Add half of the Pecorino and mix to combine. Season with salt and pepper. Garnish with the remaining Pecorino and chives.
- For the spinach: Add the olive oil to a medium sauté pan and set over medium-high heat. Add the garlic and cook for 3 minutes until fragrant, then discard. Reduce the heat to medium and add the spinach with a generous pinch of salt and black pepper. Toss the spinach in the oil until the spinach is completely wilted, 4 to 5 minutes. Add the Parmesan and 2 tablespoons of water to the pan. Toss the spinach with the cheese until it’s fully melted, then add the lemon juice and give it a couple of final tosses.
- Spoon the mashed potatoes on the center of a plate and place the steak on top. Pour the peppercorn sauce over the top of the steak. Repeat with the remaining steak and potatoes. Serve alongside the spinach.
