Filet Mignon with French Onion Risotto

Who wouldn't want to eat that for dinner???  

Today I started to think about French Onion Soup.  Another classic, favorite dish - and I love to make it! But I also love risotto. * LIGHT BLUB*  Why not put the same flavors into some risotto?  They are close enough as it is!

 I couldn't help but think of Julia Child - and the movie Julie & Julia.  (Hence the almost finished glass of wine).

The Basics:

4 cups Beef Stock
1 cup Dry White Wine
4-5 medium Yellow Onions
1 Garlic Clove
1 & 1/2 cups Arborio Rice
Fresh Thyme
1 Bay Leaf
4 tbsp Extra Virgin Olive Oil

 Heat the beef stock and have the wine at room temperature.  It's better to add hot liquid to the rice so the cooking doesn't slow down.

 Give the onions a rough chop.  Add 2 tbsp Olive Oil over a medium-high heat.  Then add the onions, a few sprigs of Thyme, Bay Leaf and minced garlic.  Cook for about 10-15 min until onions are translucent and starting to caramelize (a bit brown).  Then remove this mixture and set aside.

 Now add the remaining 2 tbsp Olive Oil to the pot and add the risotto rice.  Stir this with the oil so each piece of rice is coated in oil.  The thing about risotto is that you have to keep it moving - A LOT.

After about two minutes - ladle in some of the warm beef stock - again stir up the rice and keep it moving.  Once almost all of the liquid is has absorbed, add some of the white wine.  Keep alternating the liquids until they are all gone.  There is more beef stock, so you'll end with that.  It might take about 20 minutes for the rice to be fully cooked - then add the onion mixture back to the rice.  We're almost done!

 What better way to top off this filet?  Some fried shallots sounds pretty good!  Using a mandolin, slice up 3 shallots.  Then toss them around in a mixture of 1-2 tbsp Flour, salt and pepper.  Use vegetable oil to flash fry them - only takes 1-2 minutes.  Drain them on some paper towels.

 MMMmmmm STEAK!  Here's the filet (a little over an inch in thickness).  Rub a little vegetable oil on the steak and coat all sides with kosher salt and pepper.  (Also make sure it is at room temperature before you cook it!)

Get a pan very hot and sear the steak on all sides - I finished mine in a 400 degree oven till the meat thermometer read 125-130 for medium rare.

 If you can let the meat rest for about 10 minutes - that lets the juices redistribute.  Unless Taz wants the steak soon....

Plate the risotto and grate some Gruyere cheese over it.  Then put the filet on the risotto - I topped the steak with the fried shallots - and some more fresh chopped Thyme and Chives.


This made enough risotto for probably 3 people!  (Who's going to come over for leftovers???)