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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