Beef Fillet with Risotto and Small Vegetable Garnish
Total Time1 hour hr 30 minutes mins
Servings: 5 people
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
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 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.
Serving: 100g | Calories: 157kcal | Carbohydrates: 7.2g | Protein: 11.1g | Fat: 9g