Pan-roasted Filet Mignon & Mushroom Risotto
Chef Jason
Rated 5.0 stars by 1 users
Author:
Chef Jason
Servings
2
Prep Time
20 minutes
Cook Time
35 minutes
Hey there, it’s Chef Jason! 🔪🔥 Let’s create a masterpiece with this Pan-Roasted Filet Mignon & Mushroom Risotto combo. 🥩🍄 Imagine a perfectly seared filet, juicy and tender, paired with a creamy risotto infused with roasted mushrooms, Parmesan, and a hint of white wine. 🌿🍷 This is comfort food taken to the next level—elegant, rich, and packed with flavor. Ready to bring this restaurant-quality dish to your table? Let’s get sizzling! 🍽️✨
Ingredients
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2 Filet Mignon steaks
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4 cups chicken broth
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1 cup heavy cream (whipped to soft peaks)
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1/2 cup grated Parmesan cheese
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1 shallot (minced)
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1 cup Arborio rice
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1/2 cup white wine
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1 cup roasted mushrooms
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2 tbsp butter
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1 tsp vinegar
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1 tbsp olive oil
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1 tbsp salt to taste
Mise En Place 🔪
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Cast-iron skillet
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Medium saucepan
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Ladle
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Wooden spoon
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Whisk
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Chef’s knife
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Cutting board
Directions
Preparation 🥒
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.