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Suya-Dusted Filet Mignon with “Red Rice” Risotto

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast, and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com.

Suya-Dusted Filet Mignon with “Red Rice” Risotto

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Suya Dust:
2 cups roasted cashews
1 tablespoon chicken bouillon
1 tablespoon, plus 1 teaspoon, smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons. ground ginger
2 teaspoons garlic powder
2 teaspoons onion powder

“Red Rice” Risotto:
3 tablespoons canola oil
1/2 cup diced yellow onion
3 fresh garlic cloves, smashed
1/2 cup diced red bell pepper
1 tablespoon tomato paste
1 large beefsteak tomato (about 1/2 pound), chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon smoked paprika
1 teaspoon kosher salt, plus additional, to taste, divided (optional)
1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 cups Arborio rice
4 cups warmed chicken stock, divided
1/2 cup finely chopped Italian parsley
1 cup freshly shredded Parmesan cheese

Filet Mignon:
4 Omaha Steaks Butcher’s Cut Filet Mignons (6 ounces each)
kosher salt
ground black pepper
4 tablespoons canola oil
2 tablespoons unsalted butter
1 clove garlic
1 thyme sprig

To make suya dust: In a food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder, and onion powder into fine powder.

To make “red rice” risotto: In a medium saucepan, warm canola oil over medium-high heat. Add onions, garlic, and red bell pepper, sauteing until lightly caramelized, about 1 minute.

Add tomato paste to the pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook for 3-4 minutes.

Remove from heat and finely blend in a food processor. Set aside.

In a separate medium saucepan, warm olive oil and butter over medium-high heat.

Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.

Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.
Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until the risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.

To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.

In a large cast-iron skillet, warm canola oil over medium-high heat.

Place filets in skillet and sear for 3 minutes.

Flip steaks and add butter, garlic clove, and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.

Rest filets 7-8 minutes. Serve over “red rice” risotto and sprinkle suya dust over filets.

 

Source: Omaha Steaks

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