Chef's Special Recipe
8oz. Angus Filet w/ Crab / Heirloom Tomato & Spinach Risotto / Demi-Glace
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a saucepan, heat the chicken broth and keep it warm. In a separate pot, heat olive oil over medium heat and add chopped shallot and minced garlic. Sauté until translucent. Add Arborio rice and stir for about 2 minutes. Gradually add warm chicken broth, one ladle at a time, stirring continuously until the rice is al dente and creamy, about 20-25 minutes. Stir in spinach, heirloom tomatoes, butter, and Parmesan cheese. Season with salt and pepper. Set aside.
- 2
- 3
Prepare the Crab
Gently warm the crab meat in a small saucepan with a bit of butter, seasoning with salt and pepper to taste.
- 4
Plate the Dish
On a plate, create a bed of the heirloom tomato and spinach risotto. Place the Angus filet on top, then spoon the warmed crab meat over the filet. Drizzle demi-glace around the plate for presentation.
