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Beef Fillet with Risotto and Small Vegetable Garnish

5 from 9 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 157 kcal

Ingredients
 

Risotto:

  • 1 Onion
  • 30 g Butter
  • 200 g Risotto rice
  • 120 ml White wine
  • 500 ml Vegetable broth
  • 200 g Parmesan

Carrots:

  • 500 g Carrots
  • 1 tbsp Butter

Filet:

  • 1 kg Beef fillet
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 tbsp Oil

Instructions
 

For the risotto

  • Peel and chop the onion. Heat the butter in a saucepan and fry the onion over low heat until translucent. Add the risotto rice, sauté briefly, add white wine and about 1/3 of the hot vegetable stock.
  • Simmer over a moderate heat for about 18 minutes. Meanwhile, stir constantly and gradually pour in some hot broth until the risotto is nice and firm to the bite, but creamy. Sprinkle with some Parmesan cheese before serving.

For the carrots

  • Peel the carrots and fry them in butter until translucent - add a little salt.

For the fillet

  • Remove the silver skin from the fillet (if it is still there), lightly salt and pepper. Heat the oil in a suitable roaster, sear the fillet on all sides and place on a tray in the oven preheated to 80 ° C.
  • Leave it there until the meat has a core temperature of 55 ° C (thermometer). Take out and let rest briefly. Then cut open and serve with risotto and carrots.

Nutrition

Serving: 100gCalories: 157kcalCarbohydrates: 7.2gProtein: 11.1gFat: 9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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