A creamy mushroom risotto topped with perfectly cooked filet mignon- that just so happens to be dairy AND gluten-free. A dream come true!
For the risotto:
-1 cup risotto rice
-1 cup water or beef broth
-1/2 cup coconut milk (from the can)
-1 tbsp olive oil
-2 tbsp balsamic vinegar
-white wine (to deglaze pan)
-1/2 tbsp nutritional yeast
-2 tsp fresh thyme leaves
-1 tsp oregano
-1 tsp lemon juice
-1/2 sweet onion, diced
-3 cloves garlic, minced
-8oz baby Bella mushrooms, sliced
-kosher salt and black pepper, to taste
For the steak:
-filet mignon or other cut of beef
-borsari cracked black pepper seasoning
-olive oil
To make the risotto:
First, heat a medium sized pot over medium heat and add olive oil. Add diced onion and minced garlic and sauté until the onions are soft and golden, and the garlic is fragrant. Add a splash of white wine to deglaze the pan and then add sliced mushrooms. Add in balsamic glaze, and let cook until mushrooms have cooked down a bit. Add in nutritional yeast, thyme leaves, salt and pepper, and stir. Add in beef broth/water and coconut milk, then bring to a gentle boil. Once boiling, immediately reduce to a simmer and cover pot with a tight fitting lid. Allow rice to cook over heat for 20 minutes then remove from heat and allow to steam for another 10 minutes. Once cooked, add lemon juice and stir, then adjust salt/pepper to taste. Keep warm over low heat while you prepare the steaks.
Cooking the steak:
Preheat oven to 400F. Heat a pan (preferably cast iron) over medium high heat. Season steaks generously using Borsari cracked black pepper seasoning, or alternatively use your favorite steak seasoning (you can also just use salt and pepper). Sear steaks for 2-3 minutes on each side, or until a nice brown crust develops.. transfer to oven and bake for 10-12 minutes or until internal temp is 130 (medium rare) or 140 (medium).
Plate:
First and foremost, fluff the risotto. If it seems dried out or has lost moisture, add a bit of almond milk or water and stir well to make it creamy again. Start off by plating the risotto, you can add freshly grated parmigiano reggiano over top of the risotto if you can tolerate dairy- it adds a nice touch. Then add the steaks on top of the risotto. I garnished with microgreens, you can also just use parsley or skip the garnish. Serve immediately, and enjoy!!!! <3
