SECRETS SERVED: Filet with Primavera Risotto

• 6 oz filet

1. Season both sides of the filet with black pepper and kosher salt
2. Place the filet on a hot broil grill
3. Heat olive oil in sauté pan
4. Add diced onions, diced red peppers, diced green peppers, asparagus tips and diced squash
5. Add chicken stock and risotto base
6. Cook until risotto has a creamy consistency

1. Place risotto in center of plate
2. Place filet on top of risotto
3. Place fresh strawberries on plate
4. Place basil
5. Finish with a strawberry balsamic reduction glaze


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