BACON-WRAPPED FILET MIGNONS WITH PARMESAN RISOTTO
Serves 1
  • Ingredients:
  • • BACON-WRAPPED FILETS:
    • • Two 6-ounce filet mignon steaks
    • • 2 strips applewood smoked bacon
    • • Extra-virgin olive oil
  • • AIR FRYER PARMESAN RISOTTO:
    • • 2 tablespoons unsalted butter
    • • 1 tablespoon extra-virgin olive oil
    • • 1 large shallot, diced
    • • 3/4 cup Arborio rice
    • • 1/4 cup dry white wine
    • • 2 cups low-sodium chicken broth
    • • 1/2 cup grated Parmesan cheese

Instructions:

  1. For Bacon-Wrapped Filets, wrap the exterior of each filet mignon with a strip of bacon and secure with a toothpick. Rub each steak with olive oil and season with salt and pepper. Air fry at 390ºF for 5 minutes. Flip the steaks over and air fry at 390ºF for 4 minutes more, for medium rare.
  2. For Parmesan Risotto, combine 1 tablespoon of the butter, the olive oil and shallots in your Air Fryer Baking Pan and air fry at 350ºF for 3 minutes. Add the rice and air fry at 350ºF for 1 minute. Add the wine and air fry at 350ºF for 1 minute. Add the chicken broth and season the mixture with salt and pepper. Air fry at 300ºF for 22 minutes.
  3. Remove the baking pan from your air fryer add the remaining 1 tablespoon of butter and the Parmesan cheese. Stir well and cover the pan with a plate or lid and let it rest for 2 minutes.
  • Recipe by
    Chef Jamie Gwen

  • KALORIK BLACK AND STAINLESS STEEL
    XL DIGITAL FAMILY AIR FRYER