Beef With Balsamic Reduction And Mushroom Risotto - cooking recipe

Ingredients

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

Preparation

Season the vinegar then pour over the beef. Let marinate for 20-30 mins.
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.
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.