Filets Mignons with Tomato and Goat Cheese Risotto
By Jessica RudolphPublished on April 19, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
4 cups chicken broth, divided1 cup arborio rice 6 tablespoons unsalted butter, divided4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed1½ teaspoons table salt, divided½ teaspoon pepper 1 onion, chopped fine 3 plum tomatoes, cored and chopped2 garlic cloves, minced½ cup dry white wine 2 ounces goat cheese, crumbled (½ cup)
Before You Begin
Garnish with chopped fresh chives, if desired.
Instructions
- Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 12 to 16 minutes.
- Meanwhile, pat steaks dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook until meat is well browned and registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to platter and tent with foil.
- Melt 2 tablespoons butter in now-empty skillet over medium-high heat. Add onion and remaining ½ teaspoon salt and cook until softened, about 3 minutes. Stir in tomatoes and garlic and cook until fragrant, about 1 minute. Stir in wine and simmer until reduced by half, about 2 minutes. Add rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is al dente, 4 to 6 minutes. Off heat, stir in goat cheese and remaining 1 tablespoon butter. Slice steaks and serve with risotto.
Time
45 minutesYield
Serves 4Ingredients
4 cups chicken broth, divided
1 cup arborio rice
6 tablespoons unsalted butter, divided
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
1½ teaspoons table salt, divided
½ teaspoon pepper
1 onion, chopped fine
3 plum tomatoes, cored and chopped
2 garlic cloves, minced
½ cup dry white wine
2 ounces goat cheese, crumbled (½ cup)
Ingredients
4 cups chicken broth, divided
1 cup arborio rice
6 tablespoons unsalted butter, divided
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
1½ teaspoons table salt, divided
½ teaspoon pepper
1 onion, chopped fine
3 plum tomatoes, cored and chopped
2 garlic cloves, minced
½ cup dry white wine
2 ounces goat cheese, crumbled (½ cup)
Ingredients
4 cups chicken broth, divided
1 cup arborio rice
6 tablespoons unsalted butter, divided
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
1½ teaspoons table salt, divided
½ teaspoon pepper
1 onion, chopped fine
3 plum tomatoes, cored and chopped
2 garlic cloves, minced
½ cup dry white wine
2 ounces goat cheese, crumbled (½ cup)
Why This Recipe Works
Parcooking rice in the microwave allowed us to make a speedy weeknight risotto in the same skillet we used to sear the steaks.
Before You Begin
Garnish with chopped fresh chives, if desired.
Instructions
- Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 12 to 16 minutes.
- Meanwhile, pat steaks dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook until meat is well browned and registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to platter and tent with foil.
- Melt 2 tablespoons butter in now-empty skillet over medium-high heat. Add onion and remaining ½ teaspoon salt and cook until softened, about 3 minutes. Stir in tomatoes and garlic and cook until fragrant, about 1 minute. Stir in wine and simmer until reduced by half, about 2 minutes. Add rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is al dente, 4 to 6 minutes. Off heat, stir in goat cheese and remaining 1 tablespoon butter. Slice steaks and serve with risotto.
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