Since I was a little kid, I’ve grown up on the classic meal of having a protein, starch and a vegetable…..and now, as a 27 year old, I find myself basing all of my dinners around that structure. I grew up with a mom who when asked at a restaurant how she wanted her steak cooked, would respond with [a variation] on this answer:
"Take the meat out of the fridge, turn the oven up to 350, take a picture of the oven, show it to my steak, and then serve me the steak"
Needless to say, I started eating my meat black and blue from a very young age, and literally cannot bare the thought of eating it any other way. ”Still mooing” is how I ask for my steak in restaurants….although I think mom’s answer takes the prize for creativity and best reaction from the waitstaff.
For this installment of Urban Cookery, I felt like making a risotto, but wanted to infuse the classic flavors with mushrooms. I paired it with these gorgeous Filet Mignon’s I got, and made a household favorite, Garlic Roasted Broccoli.
Creamy Risotto mixed with delicious Mushrooms
Crispy Broccoli that won't make you feel like you're eating your veggies
Filet Mignon with a Pan Sauce
Tender Filet Mignon, cooked to perfection with a Red Wine Pan Sauce
To assemble, lay down your risotto on a plate, slice your filet, and place on top, spoon some sauce around the meat, and place the broccoli around the plate. ENJOY!