Allen Brothers Filet Mignon with Risotto - Café Gabbiano

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Allen Brothers Filet Mignon with Risotto

Filet ingredients:

  • 1-2 steak filets
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Mushroom truffle sauce ingredients:

  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 cup portobello mushrooms
  • 1 cup mixed seasonal mushrooms
  • 1/4 cup white wine
  • 4 ounces chicken stock
  • Salt and pepper to taste
  • 4 tablespoons truffle pate (can substitute truffle oil)
  • Parmesan risotto ingredients:
  • 4 tablespoons butter
  • 1 cup risotto
  • 1/4 cup white onion, minced
  • 1/4 cup white wine
  • 4 cups chicken stock
  • Salt and pepper to taste
  • 1/2 cup fresh parmesan cheese, grated

Filet preparation:

Season filet with salt and pepper on both sides. Add olive oil and cook over hot grill.

Mushroom truffle melody preparation:

Add olive oil and garlic to hot pan. Cook for one minute and add mushrooms. Cook mushrooms to medium firmness, about 2-3 minutes. Add white wine and chicken stock. Cook for 2-3 minutes. Add butter and truffle pate. Stir over heat until butter and truffle pate are mixed throughout. Finish with salt and pepper to taste. Remove from heat and serve over cooked filet.

Parmesan risotto preparation:

Add 2 tablespoons butter and onion to hot pan. Saute onion until translucent. Add risotto and remaining butter. Cook risotto until it looks light yellow to gold in color. Add 1 cup chicken stock and turn heat to medium low. Let stock reduce. Add another cup of chicken stock and reduce. Continue to add stock gradually until risotto reaches desired texture. Once risotto is cooked to preferrence add salt, pepper and parmesan cheese. The cheese will thicken the risotto so add additional stock if needed. Serve with filet and a fine cabernet.

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