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Pan-roasted Filet of Beef Grill-pressed Panini, Pan-roasted Filet Salad and Pan-roasted Bacon Wrapped Filet Skewers with Blue Cheese


Courtesy of: Chef Joey Maggiore, The Hash Kitchen

Pan-roasted filet of beef grill-pressed panini

•    1 tablespoon extra virgin olive oil
•    1 tablespoon balsamic vinegar
•    10 heirloom tomato slices
•    10 ounces thinly sliced whole-milk mozzarella cheese
•    1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally

Filet of Beef:
•    1 ½ pounds whole filet of beef trimmed and tied
•    2 tablespoons melted butter
•    1 tablespoon salt
•    1 tablespoon coarsely ground black pepper

Basil pesto aioli:
•    4 tablespoons fresh basil (about one large handful of leaves)
•    1 tablespoon garlic, minced (about 2-3 large cloves)
•    2 egg yolks
•    1 tablespoon lemon juice
•    1/2 teaspoon kosher salt
•    1/4 cup virgin olive oil
•    1/2 cup vegetable oil


For the filet: In the pan, heat the oil over high heat on the grill. Add the filet and sprinkle with salt and pepper. Cook, stirring constantly, until the filet it cooked to desired doneness. Melted butter is optional.

For the aioli: Place basil, garlic, yolks, lemon juice, and salt in food processor. Pulse to combine. Turn processor on and slowly pour in olive oil mixed with the vegetable oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined.

For the panini: Spread basil pesto aioli and balsamic vinegar drizzle on ciabatta bread. Assemble tomato slices, mozzarella, and filet slices over bread. Grill sandwiches until golden brown and cheese melts.

Pan-roasted filet salad 

•    4 small heads of charred endive 
•    8 ounces charred romaine lettuce
•    1 pint heirloom tomatoes 
•    2 Vidalia onions, cut vertically into 3/4-inch wedges, each with portion of root end attached
•    1/4 cup olives 
•    4 (2-inch thick) filet mignons, tied (10 ounces each)
•    2 tablespoons vegetable oil
•    2 tablespoons fine fleur de sel
•    2 tablespoons coarsely cracked black peppercorns
•    ½ cup olive oil
Citrus vinaigrette
•    1 small shallot, finely chopped
•    ¾ cup olive oil
•    ¼ cup Champagne vinegar or white wine vinegar
•    3 tablespoons fresh lemon juice
•    2 tablespoons fresh orange juice
•    ¼ teaspoon finely grated lemon zest
•    Kosher salt and freshly ground black pepper


Prepare a charcoal grill with hot coals or turn gas grill to medium-high heat. Pat dry the filets with paper towels. Brush the filets lightly all over will the oil. Combine fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. 

Remove any wilted or brown-tinged leaves from the heads of endive and halve them lengthwise. Dip them in cold water and shake lightly. Toss with olive oil and sprinkle with salt.
Grill the endive on only the cut side over medium-high heat until just tender when pierced with a fork, 10 to 13 minutes.

Sprinkle onions with salt and pepper. Grill or broil onions until lightly charred, turning occasionally and keeping wedges intact, about 12 minutes. Transfer to plate and cool.

When the grill is ready, place the filets on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of steaks register 125 degrees on an instant-red thermometer. Allow to rest before slickly thickly.

Toss the romaine lettuce, heirloom tomatoes, grilled onions and olives in a large bowl with enough of the dressing to moisten. Place steak on top of each salad.

For the vinaigrette:

Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend.

Pan-roasted bacon wrapped filet skewers with blue cheese

•    1 stick unsalted butter, slightly softened
•    ¼ cup crumbled blue cheese
•    2 teaspoons finely chopped fresh thyme
•    Salt and freshly cracked black pepper
•    4 filet mignons
•    Canola oil, as needed
•    6 bamboo skewers

Preheat a grill to high heat. Combine the butter, cheese and thyme in a bowl and season with salt and pepper, to taste and refrigerate.

Brush the steaks with cannoli oil, then season them with salt and cracked black pepper. Cut filet into 1/4 inch slices and place on skewers. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks onto a platter, top them with some butter-blue cheese mixture.

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