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

Ingredients

2 slices bread, toasted then finely chopped
6 tbsp fresh thyme leaves
2 tbsp honey
2 tbsp mustard
1 tbsp pickled green peppercorns, plus extra to garnish
4 tbsp butter
1 None onion, finely diced
2 cloves garlic, minced
1/2 lb risotto rice
6 tbsp white wine
2 cups vegetable stock
1/4 lb frozen peas
4 None filet mignon steaks
1/2 lb cherry tomatoes
1/2 cup Parmesan cheese, grated

Preparation

For the crust, mix the breadcrumbs, thyme, honey, mustard and peppercorns together and season. Set aside.
For the risotto, melt 2 tbsp butter in a saucepan, add the onion and garlic and saute for 4-6 mins, until soft. Add the rice and saute for 1-2 mins, stirring. Deglaze the pan with wine and simmer until the liquid absorbs then add enough stock to cover the rice. Simmer, stirring, until the liquid absorbs. Continue this process until the rice is soft, around 20-25 mins. Fold the peas into the rice 10 mins before the end of cooking.
Preheat the oven to 400\u00b0F Heat a shallow ovenproof pan and add 2 tbsp butter. Sear the steaks on each side for 1-2 mins then spread the bread mixture on 1 side of the steak. Add the tomatoes to the pan then place in the oven to bake for 10-15 mins.
To finish, stir the Parmesan into the risotto. Divide between 2 plates and place a steak and some tomatoes on top. Garnish with peppercorns then serve.