Steak Risotto* Recipe

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve

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