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Grilled Filet with Pumpkin Risotto

This dish is a delicious and comforting meal that is perfect for a cozy night in. Perfectly seasoned and creamy pumpkin risotto pairs perfectly with a juicy, grilled Braveheart filet. Make this dish at home for a savory and flavorful experience.


  • 2 Braveheart Center-Cut Tenderloin Filet Steaks

  • 4 cups chicken stock

  • 1 shallot, minced

  • 2 garlic cloves, minced

  • 6 tbsp butter

  • Salt and pepper to taste

  • 1 ⅓ cup arborio rice

  • ½ cup white wine

  • 1 cup pumpkin puree

  • 4 fresh sage leaves

  • 2 tbsp mascarpone cheese

  • ⅓ cup fresh parmesan cheese, grated


  1. Heat chicken stock in a saucepan over low heat.

  2. Melt butter in a pot and add shallots. Sautee the shallots until tender and add the garlic. Cook until garlic is fragrant (about 2 minutes). Reduce heat to medium and add the rice to the pot. Mix well and allow the rice to toast in the pan.

  3. Add one ladle of chicken stock to the pan along with the sage leaves and mix until the liquid is absorbed. Add another ladle and repeat the process until the rice is tender (about 25 minutes).

  4. Next, add pumpkin puree, mascarpone cheese, and parmesan to the risotto and mix well. Keep on low heat until ready to serve.

  5. Season both sides of the filet with salt and pepper and add to a grill on medium-high heat. Grill for 5 minutes on each side or until desired doneness is achieved. Remove the steak from the grill and let rest for 5-10 minutes before slicing.

  6. Serve sliced steak over risotto and enjoy!

Looking for more recipe inspiration? Try Braveheart Rosemary Garlic Steak Skewers or check out our beef cut guide.