This recipe is courtesy of Billy Gallagher, Executive Chef of Becco Restaurant.
1 loaf Italian bread
2 pounds of Filet Mignon (Tagliata)
1 ball of fresh mozzarella
Diced garlic cloves
¼ stick of butter
Fresh basil leaves – julienne
Sea salt (to taste)
Freshly ground pepper (to taste)
Grill the Filet Mignon to rare. Cut Italian bread in half (long way). Melt the butter & add garlic to butter. Cook for 1 – 2 minutes. Bruch garlic & butter onto Italian bread. Toast Italian bread. Slice the rare Filet Mignon & lay pieces on Italian bread. Slice the fresh mozzarella, lay onto of the Filet Mignon & put in broiler to melt cheese. Remove from broiler & add sea salt & freshly ground pepper (to taste) & fresh basil.