Premium 2 - Italian Classics - Steak

Melt a knob of butter in a deep frying pan and fry the shallot and garlic for 2 minutes over medium-high heat. Stir in the risotto rice and toast the grains for 1 minute. Deglaze with half of the white wine vinegar, then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Add the cherry tomatoes to an oven dish along with the thyme, a drizzle of olive oil, the honey an the rest of the white wine vinegar. Season with salt and pepper. Roast in the oven for 20 - 25 minutes, or until they start to burst.

Did you know... cherry tomatoes contain more beta-carotene than regular tomatoes. This is an antioxidant that helps protect the body against tissue damage and aging.

Heat a clean frying pan over high heat. Toast the pischios until golden-brown, then remove from the pan and set aside. Melt another knob of butter in the same frying pan over high heat. When the butter is nice and hot, sear the beef tenderloin for 1 - 2 minutes per side (see Tip). Transfer the meat to an oven dish. Roast the beef tenderloin for 6 - 8 minutes in the oven.

Tip: The exact cooking time depends on your oven. If you would prefer the beef to be less rare, roast it for at least six minutes or sear it a little longer in the frying pan.

Grate the Parmigiano Reggiano. Add a knob of butter and half of the Parmigiano Reggiano to the risotto and mix through. Season to taste with salt and pepper. Chop the parsley. Slice the beef tenderloin.