Recipe Friday: The Filet Tips from Nico Heirloom Kitchen

Marilyn HawkesDecember 20, 2019
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If you’re hosting a holiday gathering and searching for a delicious appetizer, we’ve got you covered. Nico Heirloom Kitchen owner, Brad Kircher, shares the Gilbert restaurant’s filet tip recipe. At Nico, the filet tips are billed as a starter, but you could definitely serve this hearty dish as a main course.

The recipe calls for a unique espresso lavender rub, a combo that Kircher and staff discovered after experimenting with ingredients. “The two just seem to pair well,” he says.

Kircher offers a couple of helpful tips for preparing the filet: Make sure that you’re working with a hot skillet and keep an eye on the meat so you don’t overcook. Then, “Serve and enjoy.”

Nico Filet Tips


Pickled red onions
Espresso lavender rub
Gorgonzola crumbled cheese
Filet mignon pieces about .5 oz each
Poblano crema
Micro greens (assorted mix)
Oven roasted tomatoes

Pickled Red Onions


1 red onion
1 cup red wine vinegar
2 cups water
¼ cup sugar


Slice onion into thin strips or julienne (about 1/8-inch strips). Add all ingredients to a small sauce pot and bring to a boil. Once the liquid boils, remove from the heat and set aside. Allow the liquid and onion to cool. Pickling takes about 1 hour. Store in pickling liquid for up to 2 weeks.

Espresso Lavender Steak Rub


1 cup ground espresso beans
¼ cup ground lavender
¼ cup kosher salt


Incorporate all ingredients. Store in a cool, dry place.

Poblano Crema


1 poblano pepper, roasted, peeled and de-seeded
2 cups heavy cream
2 cloves garlic
¼ cup minced white onion
¼ cup white wine
½ stick of unsalted butter (diced into cubes)
Salt and pepper to taste


Roast poblano pepper and wrap in plastic to steam. Once skin comes off easily, peel, remove seeds and rough chop. Set aside. In a small sauce pot, sauté onions and garlic on medium-low heat until translucent. Add chopped roasted poblanos and cream and bring to a simmer. Be careful not to turn the heat up too high because the cream will scorch and become bitter. Simmer about 10 minutes on medium-low heat and season with salt and pepper. Transfer all ingredients to a blender and puree until smooth. While the blender is running, ad cubes of diced butter and incorporate fully. Refrigerate for later use or keep at room temperature for immediate use.

Oven Roasted Tomatoes


4 Roma tomatoes, halved
4 sprigs of fresh thyme
¼ cup good olive oil
1 clove of garlic, shaved
Salt and pepper to taste


Preheat oven to 275 degrees. You will need a stainless-steel rack and a small oven sheet tray.

Take tomatoes and toss in a bowl with salt, pepper, thyme, olive oil and garlic. Place the tomatoes on the rack with the sheet tray under it. If you don’t have a rack, that’s fine, but the tomatoes come out better if you do. Place the tomatoes in the 275-degree oven for about 30 minutes or until dry. Ovens can vary, so this may take up to an hour.

Filet tip plating

In a sauté pan, add vegetable oil and bring to medium heat. Take filet mignon pieces and coat with lavender steak rub. Add 8-10 filet pieces to the sauté pan with 2-3 pieces of oven roasted tomatoes and sauté until filet is between medium and medium rare. Make sure the pan is nice and hot to sear the filet, locking in the juices. On a plate, add poblano crema as a sauce base. Put filet pieces and tomatoes on top of that. Garnish with pickled red onions, Gorgonzola and micro greens.


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