Pan Seared Filet Mignon With Wild Mushroom And Spinach Risotto

by San Anselmon

Serves 4

     
  • 4 medium size filet mignon steaks
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  • 2-3 ounces of dried assorted wild mushrooms, OR a combo of shitake, chantrelle, baby bella to equal 1 cup after cooking
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  • 1 large bunch fresh spinach, thoroughly washed,  coarsely chopped
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  • 2 teaspoons fresh chopped rosemary, finely minced,  reserve 4 rosemary sprigs for garnish
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  • 4 cups of chicken stock
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  • ½ cup Madeira wine
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  • ¼ cup white wine
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  • 1 cup freshly grated parmesan cheese
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  • 1 large sweet yellow onion finely chopped
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  • Salt and freshly ground black pepper
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  • White pepper
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  • 1 cup Arborio style rice
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  • Olive oil
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  • Unsalted butter
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Place 4 shallow pasta bowls to warm in an oven or warming drawer.

       
  1. Salt and pepper steaks on each side, rubbing salt and pepper into meat.
    2.    
  2. Over high heat, sear each steak approx. 4 minutes per side (for medium rare - adjust for preference and steak thickness). Set aside,  tent with foil.
    3.    
  3. In a separate large pasta type pot heat olive oil and 2 tablespoon butter over medium heat. Sauté onion until translucent, NOT brown.
    4.    
  4. Add Arborio Rice, stir until coated with oil and onion is completely translucent, about 5 minutes, be careful not to brown.
    5.    
  5. While you are stirring the rice and onion, in a separate saucepan, heat chicken stock to near boiling, reduce heat to keep warm.
    6.    
  6. Slowly add about ¾ cup at a time, the chicken stock to the rice mixture, keep stirring while adding stock. The first initial additions of stock will incorporate quickly. Frequent, but not continuous stirring will produce a creamy risotto.
    7.    
  7. In a small side ramekin dish, place dried mushrooms and add warmed Madeira wine to cover and re-hydrate. If using fresh mushrooms, clean thoroughly, coarsely chop, and lightly sauté in olive oil and small dab of butter. Set aside about 4 tablespoons of the mushrooms.
    8.    
  8. Continue adding chicken stock and stirring risotto.  When you have approx. ¾ of a cup of stock remaining, add the white wine, stir to incorporate and add remaining balance of stock. Reduce heat to low simmer.
    9.    
  9. Add the bunch of fresh spinach directly to risotto mixture; stir to distribute the spinach, the warmth will wilt the spinach to a perfect al dente state.
    10.    
  10. Add Rosemary, 1 teaspoon of white pepper, salt to taste
    11.    
  11. Drain mushrooms, add to risotto.
    12.    
  12. Finish off with adding Parmesan cheese, reserve some to garnish.
    13.    

Remove pasta bowls from oven. Spoon in risotto making a well in the center.  Place seared steaks in the well. Top steaks with 1 tablespoon each of mushrooms mounded on the steaks, garnish with Parmesan Cheese, and place rosemary spring on top of mounded mushrooms.


ENJOY!


In 2008, Kravet partnered with Traditional Home magazine for the DesignersDish recipe contest, where designers were encouraged to submit their favorite recipes. All entries were prepared and judged in the Traditional Home test kitchen, then narrowed down to two winners. In past issues of Inspired.news, we have featured the winning recipes. However, the contest brought us more fantastic recipes than we had winners, so we’ve decided to continue printing some of the other noteworthy entries. Bon appétit!