Honey And Peppercorn Crusted Beef Tenderloin With Pea Risotto - cooking recipe

Ingredients

1 slice bread, toasted and finely chopped
2-3 tbsp fresh thyme leaves
1 tbsp honey
1 tbsp mustard
1 tsp pickled green peppercorns, plus extra to garnish
2 tbsp butter
1 None onion, finely diced
1 clove garlic, minced
1/4 lb risotto rice
3 tbsp dry white wine
1 cup vegetable stock
2 oz frozen peas
2 None beef tenderloin steaks (filet mignon)
1/4 lb cherry tomatoes
1/4 cup Parmesan, grated

Preparation

For the crust, mix chopped toast, thyme, honey, mustard and peppercorns and season. Set aside.
Melt 1 tbsp butter in a saucepan, add onion and garlic and saute for 4-6 mins, until soft. Add rice and saute for 1-2 mins, stirring. Deglaze pan with wine and simmer until liquid absorbs then add enough stock to cover the rice. Simmer, stirring, until liquid absorbs. Repeat this process until rice is soft, around 20-25 mins. Add peas 10 mins before the end of cooking.
Meanwhile, preheat oven to 400\u00b0F. Heat a shallow ovenproof pan and add remaining butter. Sear steaks on each side for 1-2 mins then spread crust on one side. Add tomatoes then place in oven and roast for 10-15 mins.
To serve, add Parmesan to risotto then divide between 2 plates. Place a steak and some tomatoes on top. Garnish with peppercorns then serve.