Kathie Oh's Recipe

Chestnuts and Mushrooms

Category: entrees

1-1/2 - Cup Arborio Rice
1/2lb chanterelle mushrooms
1 med yellow onion diced
2 Tblspn fresh parsley
1/2 cup white wine
5 cups beef stock
6 Tblspns room temp butter
2 Tblspns Olive Oil
1/2 cup Parmigiano reggiano chz

- simmer stock in sauce pan
- melt 2 TBLS butt, 2 TBLSPN olive oil
- add onions, and mushrooms cook till softened
- add Arborio rice cook till rice starts to be clear
- add wine simmer till reduced by half
-add warmed stock till it covers rice and simmer until absorbed repeat until rice reaches al dente -add ¼ cup stock 4 tblsp butter Parmigiano chz and parsley to finish.

2 8oz Filet Mignon
1/4- Cup Black Peppercorns
4 TBLSP brandy
3 Shallots
1 Cup Diced chanterelle mushrooms
2 Cloves Garlic
1 Cup Beef Stock
1/2 - Cup Heavy Cream
2 Tblsp Butter
2 Olive Oil

- Coarse Grind Peppercorn and cover and press into filets and let stand at room temperature for 30 min -Melt Butter and Olive Oil in med Frying pan when bubbles add steak -Cook steak for 4-5 minutes and flip continue to cook until desired doneness -Remove steaks to warm plate cover with loose tin foil -Add shallots, garlic & mushrooms cook till softened then add brandy simmer till not visible -Add 1 cup beef stock simmer until reduced by 1/2 or sauce reaches desired thickness and taste then add cream.

Place steak on bed of risotto in a pasta bowl drizzle sauce over top of steak and risotto.