Beef With Balsamic Reduction And Mushroom Risotto – a delicious recipe with balsamic vinegar, filet mignon, vegetable stock, risotto rice, shallots, oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Season the vinegar then pour over the beef. Let marinate for 20-30 mins.
2
To cook the risotto, bring 3/4 cup stock to a boil, add the rice and diced shallot then simmer for 15-20 mins, until the rice is tender. Season.
3
Meanwhile, heat the oil in a frying pan. Remove the beef from the vinegar, reserving the marinade, and sear for 2-3 mins, turning. Remove from the pan and wrap in foil. Add the mushrooms to the frying pan and saute for 3-4 mins. Remove from the pan and add to the rice. Add the halved shallots and tomatoes to the pan and saute for 5-6 mins, stirring. Pour in the reserved marinade and remaining stock. Bring to a boil and simmer for 4-5 mins. Place the risotto and steak on a plate. Spoon the tomatoes, shallots and sauce on top and garnish with basil.
66
kcal
Calories
1
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tbsp balsamic vinegar, 1 None filet mignon, 1 cup vegetable stock, 1/4 cup risotto rice, and more.
Yes, Beef With Balsamic Reduction And Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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