Filet With Fresh Berry Sauce
by Renato De Pirro , Chef , Ristorante Cavour, Houston, Texas
- 4 (8-ounce) Certified Piedmontese filet mignon steaks
- 20 large spears asparagus
- ½ cup butter, divided
- 2 garlic cloves, smashed
- 2 sprigs thyme
- 1 cup mixed berries (blueberries, blackberries, raspberries)
- 4 tablespoons vincotto or Saba (or substitute honey)
- Salt and pepper
Season filets with salt and pepper. Sear on a hot grill or skillet until cooked to desired doneness (about 3 minutes per side for medium-rare).
Meanwhile, blanch the asparagus in boiling water for 1 minute. Shock them by immediately transferring to iced water. Drain and set aside.
In a small saucepan, combine half of the butter, garlic, and thyme. Fry for a few seconds, then add berries. Sauté for few seconds (do not cook berries), remove from heat, and add vincotto, salt, and pepper. Set aside. Add 1 tablespoon of warm water if you see the sauce starting to “break.” (A thin line of fat starting to form around the edge of the pan is a sign that the sauce may start to separate, or break.)
To a pan, add the remaining butter and sauté the asparagus for a couple minutes. Season with salt and pepper to taste.
Serve filet on one side of each plate with asparagus on the other; top with berry sauce, and enjoy!