Pan-seared Beef Fillet, Garlic and Mushroom Risotto Recipe

Pan-seared Beef Fillet, Garlic and Mushroom Risotto
with Fresh Asparagus

Recipe by Jackie Cameron

After the delicately flavoured first course, I suggest a robust main dish. Pan-seared beef fillet, cooked to your required preference, with fresh asparagus and an intense garlic and mushroom risotto will fill your heart and satisfy your appetite. Superb!

Garlic and Mushroom Risotto

Yields : 2

Ingredients :

15ml Olive Oil

15ml salted Butter

100g chopped Onion or 1 medium

3 Garlic Cloves or to taste

½ cup Risotto Rice

250ml White Wine

40g chopped Button Mushrooms or 4

40g chopped Brown Mushrooms or 1 large

700ml excellent quality Beef Stock

Method :

1) Heat a heavy based pot. Add olive oil and butter. Then add the onion, garlic and sauté well

2) Add rice and stir to allow each grain to be coating with the oil

3) Add the wine and stir

4) Allow the wine to be completely absorbed and then start adding the hot beef stock.  Add one ladle at a time stirring continuously so the grains are evenly cooked. (Chef’s note: the liquid amount is only a guideline)

5) At this stage you could always cook it fully or ¾ of the way and then complete cooking on service by reheating and adding the last of the hot liquid.  The risotto must be creamy and moist with a slight textured to it. Not stodgy or dense.

6) Serve with beef fillet, prepared to your required preference, and fresh asparagus

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713