Filet Mignon with Truffle Butter and Risotto
Filet Mignon with Truffle Butter and Risotto is a delicious special occasion dinner. This year, I served it for New Year’s Day. I cook the filet mignon in a cast iron skillet. Then, I top each filet with a dollop of truffle butter. I serve the steak on top of mushroom risotto, and steamed asparagus. All together, this is a terrific meal!
The Equipment I Used
- A Dutch Oven- I really like cooking my risotto in a Dutch oven.
- A Cast Iron Skillet- In my opinion, this is the best pan for cooking steak.
- A Thermometer- Use an instant read thermometer for measuring the temperature of your steak.
The Ingredients I Used for Filet Mignon with Truffle Butter and Risotto
- Truffle Butter- You can find this with the specialty butters at gourmet markets.
- Filet Mignon- Substitute any kind of steak you like. This would be fantastic with strip steak or rib eye.
- Rice- Use Arborio rice, or any other risotto rice.
- Mushrooms- I only like plain, white mushrooms. But, this would be good with shitake or another wild mushroom.
- Chicken Stock- As usual, I used my homemade stock for this recipe. You can find the recipe below.
How I Made my Filet and Mushroom Risotto
- First, I started my risotto. To ensure your risotto is cooked perfectly, be sure to add a quarter cup of stock at a time. Stir the rice until it begins to stick to the bottom of the pot. Then add more rice. If you stir your rice constantly, it will cook more evenly. But, you can take time to cook the asparagus and filet mignon.
- Next, I steamed my asparagus.
- Then, I cooked my filet mignon. I seared the steak on high heat. Then, since we like our meat well done, I finished cooking it in a 350 degree oven, for about another twenty minutes. I was sure to keep checking the temperature of the steak.
- Finally, I plated each portion of the risotto and topped it with some asparagus and a filet and truffle butter.
If you love filet mignon, I hope you’ll try this delicious Filet Mignon with Truffle Butter and Risotto.
Filet Mignon with Truffle Butter and Risotto
Filet Mignon topped with truffle butter, served with asparagus and mushroom risotto.
Ingredients
- 8 ounces sliced mushrooms
- 2 tbsp. unsalted butter
- 1 cup minced onion
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups chicken stock
- ½ cup Parmesan cheese
- 1 tbsp. olive oil
- 4 filet mignon steaks
- 1 pound asparagus stalks, bottoms discarded
- 4 tbsp. truffle butter
Instructions
- Begin by making the risotto: In a four quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt one tablespoon of the butter and cook the mushrooms until they're golden. Remove the mushrooms to a plate. Add the onion along with another tablespoon of butter to the pot and cook until golden brown. Add the rice and stir until it is well coated with the butter and onions. Add the wine, and stir until the rice absorbs the liquid. Add the chicken stock in one quarter cup increments, stirring the rice with a wooden spoon. Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock until the rice is slightly tender. You may not need all the stock. Stir the mushrooms back in, along with the Parmesan cheese. You could also stir in some truffle butter.
- While the risotto cooks, heat a cast iron skillet to high heat. Dry the steaks well and sprinkle with kosher salt and pepper. Add the olive oil and cook the steaks on both sides until they reach a temperature of 145 degrees for medium rare.
- Meanwhile, make the asparagus. Boil one inch of water in a four quart saucepan. Add the asparagus and cover and simmer for six minutes. Drain and set aside.
- Top each steak with some Truffle Butter.
Nutrition
Calories: 650kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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