Parmesan Crusted Bone-in Filet Medallions Recipe
two 7oz. USDA Prime / wild mushrooms / charred sweet peppers / broccolini / garlic / basil + parmesan risotto / veal demi
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Ingredients
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Filet Medallions
Parmesan Risotto
Veal Demi
Method
Preparing the Medallions
- 1
Season the Medallions
Pat the bone-in filet medallions dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Medallions
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the medallions and sear for 3-4 minutes on each side until a golden-brown crust forms. Remove from the skillet and set aside.
- 3
- 4
Return Medallions to Skillet
Add the broccolini to the vegetable mixture and return the medallions to the skillet. Cook for an additional 2 minutes.
- 5
Add Parmesan
Sprinkle the grated Parmesan cheese over the medallions and vegetables. Cover the skillet and let it cook for 2-3 minutes until the cheese is melted and bubbly.
Making the Risotto
- 6
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth until it simmers. Keep it warm over low heat.
- 7
Sauté Shallots
In a separate large saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and cook until translucent, about 2-3 minutes.
- 8
Toast the Rice
Add the Arborio rice to the shallots and stir for 1-2 minutes until the rice is lightly toasted.
- 9
Add Wine
Pour in the white wine and stir continuously until the wine has mostly evaporated.
- 10
Cook the Risotto
Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 11
Finish the Risotto
Remove from heat and stir in the remaining tablespoon of butter and half of the Parmesan cheese. Adjust seasoning with salt and pepper to taste.
Finishing Touches
- 12
Plate the Dish
On each plate, serve a generous portion of Parmesan risotto. Top with the Parmesan crusted filet medallions and sautéed vegetables. Drizzle with warm veal demi-glace over the top.
- 13
Garnish
Garnish with fresh basil leaves for a burst of flavor and color.
