Filet Mignon with Fall Squash Risotto

Sterling Silver Premium Meats Tenderloin served with fall squash three ways, pepitos, and olive oil.

by Chef Mikel Anthony

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Cotton Incorporated



Filet Mignon

INGREDIENTS

  • Sterling Silver Premium Meats Beef Tenderloin

METHOD

  1. Break down and portion.
  2. Pan sear and baste.
  3. Let rest.

Squash Risotto

INGREDIENTS

  • 2 cups Arborio rice
  • 4 cups Stock + 2 cups Heavy cream combined
  • 2 cups Squash puree
  • 1 shallot, brunoise or minced
  • 4 cloves Garlic, minced
  • 1 cup White wine
  • 1/2 cup Mascarpone

METHOD

  1. Sauté garlic and shallot with rice.
  2. Deglaze with white wine.
  3. Continuously stir and slowly incorporate hot stock/cream mixture.
  4. Finish with squash puree and mascarpone.


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