In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the filet mignon steaks and sear them for 2-3 minutes on each side, or until they develop a nice crust. Transfer the seared steaks to a plate and tent with foil to keep warm.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 4

• (4)Beef Filet Mignon Steak
• (2 Cups) Arborio Rice
• (6 Cups) Chicken or Vegetable Broth
• (1 Cup) Dry White Wine
• (2 Tablespoons) Olive Oil
• (2 Tablespoons) Butter
• (1) Small Onion, finely chopped
• (2) Minced Garlic Cloves
• (8 Ounces) Fresh Mushrooms (mix of button, cremini and shiitake - sliced)
• (2 Tablespoons) Truffle Oil
• (1/2 Cup) Heavy Cream
• (1/4 Cup) Grated Parmesan Cheese
• (2 Tablespoons) Fresh Thyme Leaves
• Salt and black pepper, to taste
• Truffle Salt (optional for finishing)
• Chopped fresh parsley (optional for garnish)