Sunday, June 15, 2008

Filet Mignon & Chianti Risotto

I'd like to say I was pushing the boat out for Father's Day but with the filet on sale for $6.99lb this worked out to be better value than an earlybird at Toojays. The filet is Dr. Dave's favorite cut and of course the leanest so to counteract this lean protein I upped the steaks (ha ha) with a rich Chianti risotto.

Recipe Ingredients (for 2)

2 filet steaks

1 cup of arborio rice

1 pint of chicken stock

1 cup of chianti classico

1 onion finely chopped

1 cup of grated parmesan


Recipe Directions
  1. Heat a heavy bottomed saucepan and add 2 tbs of olive oil & 1 tbs of butter and fry the onion until translucent.

  2. Add the rice and stir until coated with the oil.

  3. When the rice starts squeaking add the chianti and stir until absorbed. Gradually add as much stock as you need, stirring all the while for approximately 20 minutes as the stock is absorbed. Taste regularly for doneness and add the parmesan at the end, mixing it in well. A little extra on top to serve.

  4. For the steaks, I get a good grill pan searingly hot, simply season the meat and cook to desired stage. To get the grill marks just give the meat a quarter turn after a minute or so. Its essential to let the meat rest for at least 5 minutes before serving.

The superb meat (quality & price) was from a local gourmet market

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