Steak Risotto* Recipe

Prepare the Filet Medallions

Season the Certified Angus Filet medallions with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the medallions for about 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

Cook the Aromatics

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent, about 2-3 minutes.

Cook the Mushrooms and Sundried Tomatoes

Add the sliced mushrooms and chopped sundried tomatoes to the skillet. Cook until the mushrooms are tender, about 5 minutes.

Prepare the Risotto

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Gradually add the chicken broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.

Add Spinach and Cheese

Once the rice is creamy and al dente (about 18-20 minutes), stir in the baby spinach and smoked Gouda cheese until the spinach is wilted and cheese is melted.

Serve

Slice the rested filet medallions and serve them over the creamy risotto. Garnish with grated Parmesan cheese if desired.