Filet Mignon With Rocket Plant Sauce And Sundried Tomato Risoto

• FILET MIGNON WITH ROCKET PLANT SAUCE
• 1 pound FILET MIGNON
• 2 tablespoons BUTTER
• 1 piece GRATED ONION
• 0,5 cups WHITE WINE
• 1 cup CHIKEN FUND
• 1 cup CREAM
• 1 dash SALT
• 1 dash GROUNDED BLACK PEPPER
• 1 cup WELL CHOPPED ROCKET PLANT
• SUNDRIED TOMATO RISOTO
• 0.5 cups RICE ARBOREA
• 0.3 cups CHOPPED SUNDRIED TOMATO
• 1 tablespoon BUTTER
• 2 tablespoons CREAM
• 1,5 cups BEEF FUND

1. SALT THE FILET MIGNON
2. PUT THE GROUDED BLACK PEPPER ON THE FILET
3. MELT THE BUTTER AND FRY THE FILET
4. RESERVE
5. IN THE SAME PAN, FRY THE ONION
6. PUT THE CHOPPED ROCKET PLANT AND THE WHITE WINE AND COOK UNTIL REDUCE AT HALF
7. ADD THE CHIKEN FUND, THE CREAM AND REDUCE AGAIN AT CREAMY TEXTURE.
8. COVER THE FILET WITH THE SAUCE
9. MELT THE BUTTER IN A RISOTO PAN
10. ADD THE RICE ARBOREA AND SAUTEING
11. ADD THE BEEF FUND AT A FEW PARTS UNTIL COOK THE RICE
12. FINISH WITH SUNDRIED TOMATO AND CREAM MIXING ALL INGREDIENTS

filet, filet, butter, grated onion, white wine, chiken, cream, salt, grounded black pepper, rocket plant, sundried tomato, rice arborea, sundried tomato, butter, cream, beef

Taken from food52.com/recipes/6601-filet-mignon-with-rocket-plant-sauce-and-sundried-tomato-risoto (may not work)