Filet Mignon with Sun-Dried Tomato Jam and Risotto recipe provided by the Certified Angus Beef® brand.

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Filet Mignon with Sun-Dried Tomato Jam and Risotto

Serves 6
Cuisine: American
Category: Steaks
Treat your dinner party guests with an elegant meal of Filet Mignon with Sun-Dried Tomato Jam and Risotto. Make any occasion a very special one with this recipe.
Prep Time
40 mins
Other Time
Cook Time
50 mins
Total Time
1 hr 30 mins
  • 6 (6-ounce) Certified Angus Beef ® tenderloin steaks
  • 3 medium onions, halved lengthwise and sliced
  • 3 tablespoons butter
  • 1/3 cup sugar
  • 1/4 teaspoon dried red pepper flakes
  • 1/2 cup dry white wine
  • 1 tablespoon red wine vinegar
  • 1/4 cup packed dried apricots, thinly sliced
  • 3/4 cup oil-packed sun-dried tomatoes drained and chopped
  • 2 cups cooked risotto
  • 1/2 cup grated Asiago cheese
  • 1 cup heavy cream
  • Olive oil as needed
  • Chopped Italian parsley as needed
  • Salt and pepper to taste
  1. Cook onions, butter, sugar, salt, pepper and red pepper flakes in covered, heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.
  2. Add wine, vinegar, apricots and tomatoes. Simmer uncovered stirring occasionally until thick, about 20 to 30 minutes. Keep warm for service.
  3. Add Asiago cheese and heavy cream to cooked risotto. Keep warm for service.
  4. Preheat grill on high; reduce to medium-high heat for grilling. Lightly coat filet mignon steaks with olive oil, season with salt and pepper, and grill to desired doneness.
  5. To serve, equally divide risotto between 6 dinner plates. Top with cooked steak and jam; sprinkle with chopped parsley.
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Filet Mignon with Sun-Dried Tomato Jam and Risotto recipe

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