Filet Mignon Carbonara

Filet mignon with a creamy egg-and-Parmesan sauce and crisp guanciale.

Ingredients

• 4, 6-oz Filet Mignon Steaks
• ½ lb Guanciale Diced
• 4 oz Parmesan Cheese Freshly Grated
• 1 Large Egg and 2 Large Egg Yolks
• 1 cup Beef Broth
• ¼ cup Light Cream
• 2 Tbsp Salted Butter Softened
• Kosher Salt
• Freshly Cracked Black Pepper

Method

1. PREPARE THE STEAKS: Remove the steaks from the refrigerator 30 minutes before cooking. Pat dry, season both sides with salt and cracked pepper and gently press the seasoning into the meat.
2. RENDER THE GUANCIALE: Cook the diced guanciale in a large sauté pan over medium-high heat for about 15 minutes, stirring occasionally, until crisp and the fat has rendered. Remove with a slotted spoon to paper towels. Reserve all but a few Tbsp fat from the pan.
3. SEAR AND REST: Return the pan to medium-high heat. Sear the steaks for about 5 minutes on the first side. Add the butter, flip and cook for another 4–5 minutes, basting. Remove at your preferred doneness—130°F for medium-rare in the source—and rest loosely covered with foil for at least 10 minutes.
4. DEGLAZE: Add the beef broth to the pan and bring to a rolling boil. Reduce to low for 3–5 minutes. Strain into a separate container, then wipe out the pan.
5. TEMPER THE EGGS: Whisk the whole egg, yolks, Parmesan, pepper and your preferred amount of the reserved guanciale fat in a bowl. Gradually whisk in a little hot broth at a time to temper the eggs, then add the remaining broth.
6. FINISH THE SAUCE: Return the mixture to the pan and add the light cream. Heat gently, stirring, until smooth and fully combined. Spoon over the steaks and top with the crisp guanciale.