Filets Mignons with Tomato and Goat Cheese Risotto
Rich, creamy risotto studded with tomatoes makes the perfect companion for tender steaks.
Keywords
- Main Courses
- Beef
- Rice
- Weeknight
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Cooking tools:
- Instant-read thermometer
- Microwave
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Nonstick skillet
- Stove
- Serving platter
- Aluminum foil
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 4 cups chicken broth, divided
- 1 cup arborio rice
- 6 tablespoons unsalted butter, divided
- 4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
- 1½ teaspoons table salt, divided
- ½ teaspoon pepper
- 1 onion, chopped fine
- 3 plum tomatoes, cored and chopped
- 2 garlic cloves, minced
- ½ cup dry white wine
- 2 ounces goat cheese, crumbled (½ cup)
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