Sunday, May 18, 2014
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Filet Mignon Giambotta
Nanny didnt get to really experience my cooking, its sad since she inspired me a lot. Unfortunately as she got older her taste buds changed immensely. Foods that she used to love she wouldnt even look at anymore. She would still eat pasta though, it was the one thing she never gave up on. I can remember experimenting with different veggies and she would lean over the stove and look into the pan and ask what I was making. I didnt really know but she would say "Oh, its giambotta" and she would nod in approval. I didnt realize what that meant at the time. Now that Ive learned so much more about food, I understand that Giambotta is just a combination of different veggies or meats and veggies just kind of thrown together. I guess its what I would call a one pot pantry meal. Meals like this really taste amazing and remind me most of my grandmother. I guess thats why when years ago I saw Lidia Bastianich make a recipe like the one Im going to share with you today, I never stopped thinking about it. When I went through all my Lidia cookbooks I found the recipe and guess what she called it....Seared Filet Mignon with Braised Chunky Vegetables...Filetto di Bue con GIAMBOTTA de Verdure. So I guess my grandmother would approve!
This recipe is loosely based off of what I remembered Lidia make that day. I didnt follow all her ingredients or measurements but I was absolutely inspired by her and by of course, Nanny. My recipe is a little rough because I was just winging it and Im a little nervous about posting Lidias recipe since its not available online at all. If you want Lidias recipe just email me through the link at the top of the page and I will send it to you.
Filet Mignon Giambotta
Inspired by Lidia Bastianich (recipe is not available online but can be found in her cookbook Lidias Italian American Kitchen)
Ingredients:
About 1 pound of filet mignon steaks, sliced into 1/4 inch slices (or cut into chunks)
Approx 1/2 pound (a little over) of baby potatoes (I used a mixed bag from trader joes)
1 large onion, cut into large pieces
6 cloves garlic, smashed with side of a knife
1 tsp chopped garlic
1 handful of sliced frozen peppers or 1 red bell pepper cut into large pieces
1/2 pound string beans
1/4 cup kalamata olives, pitted
salt and pepper
balsamic vinegar
worcestershire sauce
Teriyaki sauce
extra virgin olive oil and canola oil
Directions:
1. Trim string beans and slice potatoes in half (or the larger once in thirds) so they are all approximately the same size. Par boil potatoes and string beans together until potatoes are just tender. Do not over cook them because they will continue to cook them in the pan (but you dont want the outside to cook faster than the inside so do not skip this step). Drain well. Seperate string beans from potatoes.
2. Add sliced beef to a bowl and add a little balsamic vinegar, worcestershire sauce, teriyaki sauce and chopped garlic. Just enough to marinate the meat but not enough to cover. Toss to coat all of the beef and let it rest in the marinade on the counter. (You should never put cold meat in a hot pan or it will be tough.)
3. Heat a large skillet over medium high heat, with a mixture of extra virgin olive oil and canola oil (the EVOO gives flavor but will smoke faster than canola oil so mixing the oil prevents that from happening) just enough to lightly coat the bottom of the pan. Add potatoes and 3 cloves of cracked garlic to the pan. Make sure the potatoes are cut side down so they get nice and brown. Season with salt and pepper. Once the potatoes have a nice brown color turn the potatoes and let them cook for a few minutes add half of the onion. Stir the potatoes and onion (or just shake the pan) to make sure each side of the potatoes get a chance to touch the bottom of the pan. Season the other side with salt and pepper. Once onions are beginning to soften and potatoes are fully cooked, transfer to a bowl and set aside.
3. In the same pan add the rest of the onion, 2 cloves of the cracked garlic, string beans and peppers. If the pan is dry add a little more oil. Toss everything together until onions start to soften but not mushy. Everything should soften but still have a crunch to it (think chinese vegetables). Season with salt and pepper. Add olives. When veggies are cooked add them to the bowl with the potatoes.
4. Remove the meat from the marinade and add them to the same pan youve been using. Sear for just a couple of minutes per side (depending on how thick or think your pieces are) until browned on the outside and still pink in the middle. Once meat is cooked add all the veggies back to the pan with the meat and toss together. Add a splash of balsamic vinegar, toss again to coat with vinegar. (You shouldnt need to add any salt to the meat because the marinade has plenty of salt.)
Printable Recipe for Filet Mignon Giambotta
Filet Mignon Giambotta
This recipe is loosely based off of what I remembered Lidia make that day. I didnt follow all her ingredients or measurements but I was absolutely inspired by her and by of course, Nanny. My recipe is a little rough because I was just winging it and Im a little nervous about posting Lidias recipe since its not available online at all. If you want Lidias recipe just email me through the link at the top of the page and I will send it to you.
Filet Mignon Giambotta
Inspired by Lidia Bastianich (recipe is not available online but can be found in her cookbook Lidias Italian American Kitchen)
Ingredients:
About 1 pound of filet mignon steaks, sliced into 1/4 inch slices (or cut into chunks)
Approx 1/2 pound (a little over) of baby potatoes (I used a mixed bag from trader joes)
1 large onion, cut into large pieces
6 cloves garlic, smashed with side of a knife
1 tsp chopped garlic
1 handful of sliced frozen peppers or 1 red bell pepper cut into large pieces
1/2 pound string beans
1/4 cup kalamata olives, pitted
salt and pepper
balsamic vinegar
worcestershire sauce
Teriyaki sauce
extra virgin olive oil and canola oil
Directions:
1. Trim string beans and slice potatoes in half (or the larger once in thirds) so they are all approximately the same size. Par boil potatoes and string beans together until potatoes are just tender. Do not over cook them because they will continue to cook them in the pan (but you dont want the outside to cook faster than the inside so do not skip this step). Drain well. Seperate string beans from potatoes.
2. Add sliced beef to a bowl and add a little balsamic vinegar, worcestershire sauce, teriyaki sauce and chopped garlic. Just enough to marinate the meat but not enough to cover. Toss to coat all of the beef and let it rest in the marinade on the counter. (You should never put cold meat in a hot pan or it will be tough.)
3. Heat a large skillet over medium high heat, with a mixture of extra virgin olive oil and canola oil (the EVOO gives flavor but will smoke faster than canola oil so mixing the oil prevents that from happening) just enough to lightly coat the bottom of the pan. Add potatoes and 3 cloves of cracked garlic to the pan. Make sure the potatoes are cut side down so they get nice and brown. Season with salt and pepper. Once the potatoes have a nice brown color turn the potatoes and let them cook for a few minutes add half of the onion. Stir the potatoes and onion (or just shake the pan) to make sure each side of the potatoes get a chance to touch the bottom of the pan. Season the other side with salt and pepper. Once onions are beginning to soften and potatoes are fully cooked, transfer to a bowl and set aside.
3. In the same pan add the rest of the onion, 2 cloves of the cracked garlic, string beans and peppers. If the pan is dry add a little more oil. Toss everything together until onions start to soften but not mushy. Everything should soften but still have a crunch to it (think chinese vegetables). Season with salt and pepper. Add olives. When veggies are cooked add them to the bowl with the potatoes.
4. Remove the meat from the marinade and add them to the same pan youve been using. Sear for just a couple of minutes per side (depending on how thick or think your pieces are) until browned on the outside and still pink in the middle. Once meat is cooked add all the veggies back to the pan with the meat and toss together. Add a splash of balsamic vinegar, toss again to coat with vinegar. (You shouldnt need to add any salt to the meat because the marinade has plenty of salt.)
Printable Recipe for Filet Mignon Giambotta
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