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Filets Mignons with Tomato and Goat Cheese Risotto
Ingredients
  • 4 cups chicken broth, divided
  • 1 cup arborio rice
  • 6 tablespoons unsalted butter, divided
  • 4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
  • 1½ teaspoons table salt, divided
  • ½ teaspoon pepper
  • 1 onion, chopped fine
  • 3 plum tomato, cored and chopped
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 2 ounces goat cheese, crumbled (½ cup)
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