Beef With Balsamic Reduction And Mushroom Risotto

• 2 tbsp balsamic vinegar
• 1 None filet mignon
• 1 cup vegetable stock
• 1/4 cup risotto rice
• 1/4 lb shallots, peeled, 1/2 finely diced, 1/2 halved
• 1 tsp oil
• 2 oz mushrooms, thinly sliced
• 1/4 lb cherry tomatoes, cut in 1/2
• None None fresh basil, to garnish

1. Season the vinegar then pour over the beef. Let marinate for 20-30 mins.
2. To cook the risotto, bring 3/4 cup stock to a boil, add the rice and diced shallot then simmer for 15-20 mins, until the rice is tender. Season.
3. Meanwhile, heat the oil in a frying pan. Remove the beef from the vinegar, reserving the marinade, and sear for 2-3 mins, turning. Remove from the pan and wrap in foil. Add the mushrooms to the frying pan and saute for 3-4 mins. Remove from the pan and add to the rice. Add the halved shallots and tomatoes to the pan and saute for 5-6 mins, stirring. Pour in the reserved marinade and remaining stock. Bring to a boil and simmer for 4-5 mins. Place the risotto and steak on a plate. Spoon the tomatoes, shallots and sauce on top and garnish with basil.

balsamic vinegar, filet mignon, vegetable stock, risotto rice, shallots, oil, mushrooms, cherry tomatoes, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/16109 (may not work)