Beef Filet. Pan roasted beef filet with porcini mushrooms, crispy spiral potato, and red wine demi-glace.
Italian recipe. Entree. Beef.
Ingredients include beef filet, porcini mushrooms, red wine demi glace, potatoes, olive oil, and herbs.
Techniques include pan roasting, demi glace reduction, mushroom sauteing, and crispy potato frying.
Nutrition tags: high protein, fine dining, Mediterranean cuisine, gourmet beef.
Dietary tags: beef, gluten free, high protein, fine dining entree.
Wine pairings: Cabernet Sauvignon, Brunello di Montalcino, Super Tuscan, Chianti Classico Riserva.
Protein: beef. Cut: beef filet tenderloin. Station: Secondi Station.
Flavor profile: medium fat, medium acid, medium salt, high umami, low sweet, low bitter, high earthy, low fresh, low spice, high richness.
Wine logic: structured full-bodied red wines complement the earthy porcini mushrooms and rich red wine demi-glace while enhancing the tenderness of the beef filet.
Related terms: Tuscan beef tenderloin, porcini mushroom filet, Italian steak entree, red wine demi glace, Mediterranean gourmet beef, Chef David Giani.
Beef Filet
Pan roasted beef tenderloin with porcini mushrooms, crispy spiral potato, and rich red wine demi-glace.
SecondiBeef • TenderloinTier 3
Ingredients
An elegant secondi presentation built on roasted beef, woodland porcini, crisp potato texture, and a classic red wine reduction.
Base recipe = 2 servings.
283 g beef tenderloin
300 ml red wine
240 ml beef demi-glace
200 g porcini mushrooms
2 g rosemary
2 g thyme
2 g sage
40 g leek strip (for wrapping)
500 g organic potato
20 ml olive oil
30 g unsalted butter
Method
Prepare the spiral potato and fry until crisp.
Wrap rosemary, thyme, and sage in blanched leek to create an aromatic herb bundle.
Reduce the red wine with the beef demi-glace until glossy and concentrated.
Pan roast the beef filet and baste with butter for even color and flavor.
Finish in a 350°F / 175°C oven for 12 to 15 minutes, depending on thickness and desired doneness.
Rest before plating with porcini mushrooms, crispy potato, and the red wine sauce.
Chef’s Note: Resting the filet before slicing or plating is essential so the juices stay inside the meat and the demi-glace remains the final accent, not the main moisture.
