PURCHASE BY DECEMBER 10 FOR BEST CHANCE OF ARRIVAL BEFORE CHRISTMAS

Filet Mignon, Risotto, and Asparagus

Prep Time: 10 Min | Cook Time: 20 Min

Ingredients

  • 1
    1 C. Arborio rice
  • 2
    2 C. chicken stock
  • 3
    1 C. water
  • 4
    4 oz. heavy cream
  • 5
    4 oz. shredded Parmesan cheese
  • 6
    1/2 shallot, minced
  • 7
    1 bunch asparagus
  • 8
    1 lemon, sliced in half
  • 9
    2 oz. olive oil
  • 10
    (2) 6oz. filets
  • 11
    2 garlic cloves, minced
  • 12
    Salt and pepper to taste
  • 13
    A pinch of saffron (optional)

INSTRUCTIONS

Risotto

1. Butter cast iron skillet over grill heat

2. Add minced shallot and garlic, and sauté for 30-45 seconds until fragrant

3. Add rice and sauté for 1 minute

4. Add 1½ cups of chicken stock, setting aside remaining ½ cup

5. Add 1 cup of water

6. Cook for 10 minutes, stirring frequently

7. Add remaining ½ cup chicken stock, and cook for additional 10 minutes

8. Season to taste with salt and pepper

9. Add a pinch of saffron (optional)

10. Slowly add heavy cream

11. Remove from heat and stir in shredded Parmesan cheese

    Filet Mignon

    1. Season generously with salt and pepper

    2. Place filets on grill at 400°F for 5-7 minutes on each side for medium-rare

    3. Top filets with slice of butter until melted

    Asparagus

    1. Add raw asparagus and grill for 2-5 minutes

    2. Squeeze lemon juice over asparagus

    3. Drizzle with olive oil

    4. Spread minced garlic

    5. Add salt and pepper to taste

    6.     Mix garlic, salt, and pepper with tongs to evenly coat asparagus

    7. Cook for 3-5 minutes, depending on thickness

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