Pan-Roasted Filet Mignon & Mushroom Risotto
Pan-Roasted Filet Mignon with Mushroom Risotto is a decadent and refined dish, ideal for special dinners or celebrations. Tender, seared filet mignon is perfectly complemented by creamy risotto, enriched with Parmesan, white wine, and roasted mushrooms.
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Servings: 2
Ingredients
- 2 Filet Mignon steaks
- 4 cups chicken broth
- 1 cup heavy cream (whipped to soft peaks)
- 1/2 cup grated Parmesan cheese
- 1 shallot (minced)
- 1 cup Arborio rice
- 1/2 cup white wine
- 1 cup roasted mushrooms
- 2 tbsp butter
- 1 tsp vinegar
- 1 tbsp olive oil
- 1 tbsp salt to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Heat the chicken broth in a saucepan and keep it warm over low heat.
- Roast the mushrooms in olive oil, season with salt, and set aside.
- Mince the shallot, whip the cream to soft peaks, and grate the Parmesan cheese.
How to Cook
For the Mushroom Risotto:
- Heat olive oil in a medium saucepan over medium heat. Add the minced shallot and sauté until softened, about 2 minutes.
- Add Arborio rice and toast for 2 minutes, stirring to coat the grains in oil.
- Deglaze with white wine and stir until absorbed.
- Gradually add warm chicken broth, one ladle at a time, stirring constantly. Allow each addition to absorb before adding more. Continue for about 20 minutes, until the rice is creamy and tender.
- Stir in butter, whipped cream, Parmesan cheese, roasted mushrooms, vinegar, and salt to taste.
For the Filet Mignon:
- Season the steaks generously with salt and pepper.
- Heat olive oil in a cast-iron skillet over high heat until the oil shimmers. Sear the steaks for 2–3 minutes per side until a golden crust forms.
- Transfer the skillet to the preheated oven and roast for 4–5 minutes for medium-rare doneness.
- Remove the steaks from the oven and rest for 5 minutes to retain juices.
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