In a large saucepan, heat the stock on low until it’s warm.

In another saucepan or stock pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic and rice with a big pinch of salt and pepper. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.

Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes or even a few minutes longer.

While I’m stirring, I make the steaks! I have them out beforehand, and sear them on the burner next to the risotto.

When the risotto is plump and ready, stir in the parmesan and the mascarpone. Stir continuously until both melt.

When ready to serve, top with the fresh herbs, a little fresh parmesan and fresh cracked black pepper. Serve with the filet.

Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!

Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!

Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.

Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.

Let the steak rest for 5 to 10 minutes before slicing and serving with the risotto.