Filet Mignon over Parmesan Risotto with Red Wine Jus

Filet and risotto is a fine-dining plate that asks for good timing more than rare skills. Start the jus first, since it needs a long reduction and holds well. Begin the risotto next; once you are about ten minutes from done, sear the steak. Risotto should flow slowly when spooned into a bowl, not stand in a stiff mound. The jus is intentionally concentrated, so a tablespoon over the filet is plenty. Lay a rosemary sprig across the top for aroma as the plate reaches the table.