For the Bone-in Tenderloins

1. 25-30 minutes before you start cooking, remove steaks from fridge and allow to temper.
2. Generously season steaks with salt (all sides).
3. Pre-heat heavy bottomed pan on high.
4. Coat the bottom of the pan with canola oil and heat before adding the steak.
5. Place the steaks in the pan, searing for 1-2 minutes or until a nice brown crust has developed.
6. Turn steaks, and repeat process.
7. Put 2 tablespoons of butter in the pan with the steaks and baste for 2-3 minutes or until desired doneness:
   For Rare: 110˚F
   For Medium Rare: 115˚F
   For Medium: 125˚F
   For Medium Well: 135˚F
8. Remove from pan, season with pepper and allow to rest for 10-15 minutes (while resting start working on the risotto and broccolini sides).

For the Risotto

1. Place the risotto base in a pot – add a pinch of salt the mushrooms and the chicken stock.
2. Place over a high heat then turn down to a gentle simmer.
3. Continue to stir until the chicken stick has reduced by 1/2.
4. Draw away from the high heat and add the cheese and truffle butter.
5. On a low heat stir until both the cheese and butter are melted. 
6. Check the seasoning adding more salt if necessary.
7. Stir in the chives to finish.

For the Broccolini

1. Warm 2 tablespoons of cooking oil in a sauté pan over medium heat.
2. Add the broccolini and a pinch of salt.
3. Toss the broccolini in the oil as they cook for approximately 4-5 minutes or until warm and lightly caramelized.