Whether you’re celebrating Valentine’s Day, Galentine’s Day, or just the fact it’s the weekend – my Filet Mignon with Cacio e Pepe Mornay Sauce and Charred Broccolini is the simple but special dinner you need this Friday!
Inspired by the filets topped with a cacio e pepe raviolo at Bad Roman, these steaks are seared in a hot pan and then finished in the oven. After a short rest, they’re topped with a fiery cacio e pepe sauce infused with both white and black pepper and Pecorino cheese.
To round out the meal, they’re served with charred broccolini with a little heat from red pepper flakes and a splash of lemon to lighten the whole dish.
Just remember (as I didn’t while filming), if your filets aren’t quite 1.5 inches thick, make sure you reduce the time in the oven for your preferred doneness – I ended up with medium rather than my preferred medium-rare!
And get ready to pour this sauce on everything, from asparagus to French fries, or just spooning it straight from the pot.
Print
Filet Mignon with Cacio e Pepe Mornay Sauce and Charred Broccolini
(1 votes, average: 5.00 out of 5)
Loading…
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 4 filet mignons (1 1/2-inch thick)
- Kosher salt
- 2 tablespoons canola oil or other neutral oil
- 2 bunches broccolini (about 1 pound), trimmed
- 3 tablespoons olive oil
- Freshly ground pepper
- 1/2 teaspoon crushed red pepper flakes
- Juice of 1/2 lemon
- 1 cup whole milk
- 2 teaspoons freshly ground black pepper
- 1/4 teaspoon ground white pepper (optional)
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1-ounce Pecorino Romano cheese, freshly grated
Instructions
- Preheat oven to 400°F
- Remove 4 filet mignons from the refrigerator 30 minutes before cooking. Pat them dry with paper towels, season generously with kosher salt, and let rest at room temperature.
FOR THE BROCCOLINI
- On a sheet pan, toss 2 bunches broccolini, 3 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground pepper, and ½ teaspoon crushed red pepper flakes.
- Roast in the preheated oven for 15 minutes or until tender and the edges are crispy. Remove from the oven and drizzle with juice from ½ lemon.
FOR THE STEAKS
- Heat a large cast-iron skillet over medium-high heat until barely smoking, about 2-3 minutes. Add 2 tablespoons canola oil and heat until shimmering.
- Sear filets for 2 minutes per side until deeply browned. Optional: brown the sides by slowly rolling the filets in the hot pan.
- Transfer skillet to oven and cook until steaks reach desired temperature: for medium-rare (125°F): 4-6 minutes; for medium (135°F): 5-7 minutes
- Remove from oven, transfer filets to a plate, and tent with foil. Rest for 5-10 minutes while making the sauce.
FOR THE SAUCE
- In a small saucepan, combine 1 cup whole milk, 2 teaspoons freshly ground black pepper, and ¼ teaspoon ground white pepper (if using). Heat until just below a simmer, stirring occasionally. You’ll see bubbles forming around the edges.
- In another saucepan, melt 1 tablespoon unsalted butter over medium heat. Add 1 tablespoon all-purpose flour and cook, whisking constantly until light blonde in color, about 1 to 2 minutes.
- Gradually whisk in the warm milk mixture. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
- Stir in ½ teaspoon kosher salt and 1-ounce freshly grated Pecorino Romano and stir until cheese is fully incorporated.
- Spoon the sauce over the rested steaks immediately. The sauce will continue to thicken as it cools. If it becomes too thick to pour, whisk in a bit of milk until it reaches a pourable consistency.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
