- 2 6oz. filets
- Salt and Pepper
- Garlic Powder
Pre heat oven to 500 and turn dial to broil.
Season the steaks with salt, pepper, and garlic powder.
Melt butter in a heavy cast iron skillet (since we only had 2 servings I used a small cast iron pan about 8") over med. high heat.
Place steaks in pan with tongs and sear for one minute each side
Transfer oven safe skillet to pan and broil 4 minutes per side (medium)
Basil Parmesan Risotto
- 2 Tbs. Extra Virgin Olive Oil
- 1 cup arborio or short grain rice
- 1/4 c. minced onion
- 2 tbs. minced garlic
- 1/2 c. dry white wine (I used barefoot chardonnay)
- 2-2 1/2 Cups chicken stock
- 3 Tbs. Fresh chopped basil
- 1/2 cup freshly grated parmesan cheese
I used a 12" skillet for this recipe but other equipment can be substituted.
Heat oil in a skillet over medium heat and add onion and garlic sautee for 3 minutes. Add rice and sautee for 1 minute. Add wine, and stir constantly until it has been fully absorbed. Add the chopped Basil, and 1/2 cup of chk stock at a time until it is absorbed. When all liquid has been incorperated, (this should take 30-35 minutes) add the parmesan cheese and blend into the risotto.
- 1 Tbs. unsalted butter
- 1/3 (about) balsamic vinegar
- 1 shallot minced
Melt butter in a small skillet over medium heat (I used the same pan I broiled the filets in), and add shallots. Sautee for 2 minutes and add balsamic vinegar. Stir frequently and lower heat to med. low to a low setting. Let reduce about 5 minutes.
Drizzle the balsamic reduction over the filet and risotto and enjoy!!