Filet Mignon with Wild Mushroom Risotto, Thyme & Red Wine Jus
Pair with Estate Cabernet Sauvignon
Part of our 2025 Holiday Pairing Feast, this recipe was created by the Primal House Culinary Team in Paso Robles to celebrate the bounty of California's Central Coast. The menu is designed to help create a festive six-course holiday meal, combining elegance and approachability for the home chef.
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Yield: 4
Active Time: 1 hour
Ingredients:
- 4 beef tenderloin steaks (5 oz each)
- Salt, pepper, olive oil
- 1½ cups Arborio rice
- 1 shallot, minced
- 1 cup dry white wine
- 5 cups warm beef stock
- 2 cups mushrooms (shiitake, cremini), sliced
- 2 tbsp butter
- ½ cup shaved Parmigiano-Reggiano
- 1 tsp fresh thyme
- Optional: ½ cup red wine + 1 tbsp demi-glace or beef stock for pan sauce
Directions:
- Heat a large skillet (preferably cast iron) over medium/high heat and season the filets with salt and pepper on both sides. Add olive oil to the pan and sear the filets to desired doneness, approximately 2–3 minutes per side (depending on thickness) for medium-rare. Rest for 5 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (work in batches if needed) and sauté for 5–7 minutes until golden brown and moisture has evaporated. Stir occasionally. Season lightly with salt and pepper, then transfer to a bowl and set aside.
- In a separate heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add shallots and cook 2–3 minutes until translucent. Stir in Arborio rice and toast for 1–2 minutes until the edges look translucent. Add white wine and cook, stirring, until mostly absorbed. Begin adding warm stock ½ cup at a time, stirring gently and constantly, letting each addition absorb before adding more (about 18–20 minutes total).
- Once the rice is creamy and tender with a slight bite, fold in sautéed mushrooms, fresh thyme, and Parmigiano-Reggiano. Season with salt and pepper to taste. Cover and let sit off the heat for 2 minutes before plating.
- Optional: Deglaze the original searing skillet with red wine and demi-glace. Simmer to reduce for pan sauce.
Plating Instructions
Spoon risotto into a wide bowl or plate. Place filet mignon atop the risotto. Drizzle pan sauce if using. Garnish with additional thyme and shaved Parmesan.
Chef’s Note
Substitute top sirloin or New York strip for filet. Store-bought demi-glace or reduced stock adds depth quickly.
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