Beef Fillet in Red Wine Sauce with Risotto

For the beef fillet in red wine sauce with risotto, first peel and finely chop the onion and garlic.

Melt half of the butter for the risotto in a pot and sauté the onion and garlic in it. Add the rice and cook until translucent. Deglaze with about 125 ml of wine. When the rice has absorbed the liquid, add the chicken stock and wine, stirring constantly. At the end, stir in the remaining ingredients and season to taste.

Cut the lung roast into slices about 3 cm thick. Spread a thin layer of mustard, onion and garlic on the slices of meat.

Heat the oil very hot and fry the meat in it on both sides until a crust is formed. Remove the meat and set aside.

Pour red wine over the roast residue and bring to a boil. Add honey and simmer for about 10 minutes. Finally, stir in crème fraîche to taste. Add the meat back in and simmer for a few more minutes, depending on the desired cooking level. Serve the beef fillet in red wine sauce with risotto.

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