FILET MIGNON WITH HERB BUTTER AND BEET AND PISTACHIO RISOTTO BY CHEF FRANCIS FOREST

Beef: Filet mignon Season with steak spices. Cook the meat for 4 to 5 minutes on each side for a pinkish center. Let meat rest and wrap in aluminum foil for 5 minutes. Mixed butter: 1 small stick of salted butter 2 tbsp fresh chives 2 tbsp fresh thyme 1 large French shallot 1/2 cup white wine 1 clove garlic Chop all ingredients and sauté in a little oil. Deglaze with the white wine and reduce until almost dry. Add to room temperature butter and mix well. Form into a sausage with plastic wrap and refrigerate for at least 1h30. Risotto: 1 cup of Arborio rice 1 large French shallot 500 ml beet juice 1 ½ cups chicken broth 2 cooked beets, diced 1/2 cup pistachio Salt and pepper Chop shallot and sauté in 2 tablespoons of butter and 1 tablespoon of oil. Add the rice and mix to coat the rice with fat. Deglaze with white wine and reduce until dry. Add the beet juice one half cup at a time, letting the rice soak in the liquid until almost dry. Finish cooking the rice with the chicken broth following the same half cup at a time method until the rice is tender. Add the chopped beets and pistachios. Serve with meat and shavings. Enjoy your meal.