Filet Mignon w/ Risotto Cake and Greens Salad

If you are a follower of this blog, you know that I’m not a huge fan of “the ordinary” when it comes to my dinner plate.  I do, however, greatly appreciate traditional dinners with flair!  When I saw this recipe I knew it had to be made -- especially since I am a huge fan of risotto.  So I saw this as a spin on a traditional steakhouse dinner -- salad, steak and side dish -- all piled up in this beautiful presentation!  

Ok, let’s talk about this risotto cake.  It is absolutely perfect drizzled with the salad dressing as the acid perfectly cuts through the fat and complements the entire dish.  Not to mention the cake’s perfectly crisp exterior and deliciously creamy interior.  O.M.G.  Ok, I can’t wait any longer to get to the recipe -- just get in the kitchen and make it your next dinner!

Filet Mignon w/ Risotto Cake and Greens Salad (makes 2 servings)

adapted from Hip Foodie Mom

For Steaks:

2 (4 oz each) filet mignon steaks

salt and pepper

olive oil

For Salad:

1 1/2 c. loosely packed greens of your choice

1/4 c. balsamic vinegar

1 tbsp dijon mustard

1/4 c. extra virgin olive oil

salt and pepper to taste

1 tsp dried italian seasoning

For Risotto Cakes:

1 1/2 c. low sodium chicken broth

1 1/2 tbsp unsalted butter

1 large shallot, minced

1/2 c. Arborio rice

1/2 c. dry white wine

1/4 c. frozen peas, defrosted

juice of 1 lemon

1 tsp lemon zest

3/4 c. fresh grated parmesan

2 oz. shredded mozzarella

salt and pepper

1/2 c. all purpose flour for dredging

1 egg, beaten

3/4 c. panko breadcrumbs

vegetable oil, for frying

1. For Risotto: In a medium saucepan, heat the chicken broth to a simmer.  In a separate saucepan, melt the butter over medium-high heat.  Add the shallots to the butter, cooking into fragrant and translucent, about 2 minutes.
2. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots.  Add the white wine, continuing to cook while stirring until the wine is absorbed.  You should be able to run your spoon through the risotto and have the indentation stay.
3. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed.  Repeat the process 3 more times, adding the broth in stages while continuing to stir.  Once all the broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.  
4. Remove from heat and stir in the parmesan, mozzarella and season with salt and pepper.  Cool risotto in fridge for 20 to 30 minutes {this makes it easier to make the patties}.  
5. Once cooled, form the risotto into burger sized patties about 1 inch thick.  Set up a dredging station with the flour in one dish, beaten eggs in another and panko in another.  Dip the rice patties into the flour then into the eggs and finally the panko.  
6. In a large skillet, heat 1/2 inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil.  Fry risotto cakes until golden brown, 2 to 3 minutes per side.  Transfer to a wire rack, season with salt.
7. For Steaks: Season with salt, pepper, and olive oil and grill over medium high heat until desired doneness. Set aside.
8. For Salad: Combine all dressing ingredients and whisk.  Lightly dress greens with 2 tbsp dressing.
9. Assemble:  Lay 1 risotto cake on each plate and top with filet.  Pile half of the greens on top of steak and drizzle dish with remaining dressing.  Serve immediately.