Sautéed Petit Filet of Beef with Demi-Glace and Risotto

Created by Executive Chef Jean Chery, CEC, CDM, CFPP
Classic Residence by Hyatt in Plantation
Serves 8

• 2 teaspoons olive oil
• 1 teaspoon fresh garlic—chopped
• 1 tablespoon shallots—diced
• 1 teaspoon fresh parsley—chopped
• 2 medium tomatoes, red ripe—sliced
• 1/4-inch thick
• 2 medium green tomatoes—sliced 1/4-inch thick
• 32 each asparagus spears
• 3 ounces butter
• 1/2 cup onions—diced
• 1/4 teaspoon fresh thyme—chopped
• 1 each bay leaf
• 10 ounces rice—risotto
• 1 quart chicken stock
• 4 ounces Boursin cheese
• 6 ounces sherry
• 1 cup demi-glace
• 1 ounce sour cream
• 1/2 teaspoon tarragon—chopped
• 40 ounces tenderloin, beef—center cut
• Salt and pepper—to taste

1. Prepare marinade for beef by combining olive oil, garlic, 1/2 tablespoon shallots, parsley, salt and pepper to taste.
2. Use same marinade for tomatoes and asparagus.
3. Place marinade tomatoes on a wire rack and roast in a 400-degree oven for 20 minutes.
4. Set aside.
5. Prepare risotto by melting 2 ounces of the butter in a medium-size pot on low heat.
6. Add onions, thyme, and bay leaf. Cook for 5 minutes.
7. Add rice and stir; add chicken stock and continue cooking.
8. When almost cooked, add cheese, salt and pepper to taste.
9. Prepare sauce by melting remaining oz of butter in a small pot on moderate heat.
10. Add remaining shallots and cook until golden brown.
11. Add wine and continue cooking until sauce is reduced by half.
12. Add demi-glace and continue cooking for 10 minutes.
13. Add sour cream, tarragon and salt and pepper to taste.
14. Sauté beef to desired temperature.
15. Grill asparagus.
16. Heat tomatoes.
17. On a large plate, place risotto in the center, tomatoes and asparagus on top, overlap beef between vegetables and risotto, then drizzle the sauce over the beef.

Per Serving (excluding unknown items): 774 Calories; 50g Fat (61.3% calories from fat); 32g Protein; 39g Carbohydrate; 3g Dietary Fiber; 142mg Cholesterol; 1484mg Sodium. Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1-1/2 Vegetable; 0 Non-Fat Milk; 7-1/2 Fat; 0 Other Carbohydrates.