Filet Mignon Medallions on Parmesan Risotto
A classic revisited with elegance: tender filet mignon medallions served atop a creamy parmesan risotto.
🛒 Ingredients
2 servings
- 2 beef filet mignon medallions (approximately 150 g each)
- 200 g Arborio rice
- 1 L beef or vegetable broth, kept warm
- 1 medium yellow onion, finely chopped
- 50 g grated Parmesan cheese (ideally Parmigiano Reggiano 24 months)
- 30 g cold butter cut into small pieces
- 2 tablespoons extra virgin olive oil
- 1 glass of dry white wine (optional, for deglazing the risotto)
- Microgreens (rocket, beetroot or radish) for garnish
- Fine salt and freshly ground black pepper
- 1 pat of clarified butter for searing the meat
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Directions
- 1
Remove the medallions from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels – this is essential for a beautiful golden crust.
- 2
Heat the broth in a separate saucepan over low heat. It should remain warm throughout the risotto preparation.
- 3
In a large, heavy-bottomed skillet or sauté pan, cook the chopped onion in 1 tablespoon of olive oil over medium heat for 3 to 4 minutes, until translucent and lightly golden.
- 4
Add the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are translucent on the edges. Deglaze with white wine if using, and let it evaporate completely.
- 5
Pour in a first ladle of warm broth over the rice and stir until absorbed. Continue adding the broth, one ladle at a time, while stirring regularly for about 18 minutes. The rice should be al dente, creamy but not mushy.
- 6
While the risotto cooks, heat a cast-iron or heavy-bottomed skillet over very high heat with 1 tablespoon of oil and the pat of clarified butter. Sear the medallions 2 to 3 minutes per side for a pink (rare) finish. Season with salt and pepper at the end of cooking, never before to prevent the meat from releasing juices.
- 7
Remove the medallions from the skillet and let them rest for 3 minutes under aluminum foil. This resting time redistributes the juices and ensures tender meat.
- 8
Off the heat, mix in the cold butter pieces and grated Parmesan cheese into the risotto. Stir energetically to achieve a creamy and shiny texture (technique of mantecatura). Adjust seasoning.
- 9
Serve the risotto in shallow, preheated dishes. Place a medallion on each dish. Garnish with fresh microgreens and a sprinkle of black pepper. Serve immediately.
💡 Chef's Tip
The secret to a perfect risotto: never leave it unattended and always add warm broth, one ladle at a time – cold broth would stop the cooking and ruin the texture. For the meat, the key is the extreme heat of the skillet before searing: a too-cold skillet = overcooked, not grilled meat.
