Marinated fillet of beef with braised tomatoes and mushroom risotto

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Season vinegar with salt and pepper. Marinate the fillet of beef in it. Peel and halve the shallots. Dice 1/2 shallot finely. Boil up 200 ml stock. Add rice and diced shallot and cook for about 20 minutes, stirring occasionally.

2. 2

   Meanwhile clean, wash, dry grate and halve the tomatoes. Clean and clean the mushrooms and cut them into fine slices. Heat the oil in a pan. Remove beef fillet from the marinade and fry on both sides for 2-3 minutes. Remove and wrap in foil. First briefly sauté the mushrooms in the frying fat. Take them out. Add shallots and tomatoes to the cooking fat and fry for approx. 5 minutes. Deglaze with marinade and 50 ml broth. Bring to the boil and simmer for 2-3 minutes. Add mushrooms to the risotto and season with pepper. Serve the risotto, tomato-shallots-vegetables and beef fillet together.

3. 3

   Add shallots and tomatoes to the cooking fat and fry for approx. 5 minutes. Deglaze with marinade and 50 ml broth. Bring to the boil and simmer for 2-3 minutes. Add mushrooms to the risotto and season with pepper. Serve the risotto, tomato-shallots-vegetables and beef fillet together. Season the balsamic jus with a dash of sweetener if necessary and drizzle over it. Wash the basil and shake dry. Serve garnished with basil

Nutrition Facts

KCAL
460 kcal

CARBS
60 g

FATS
9 g

PROTEINS
30 g