Heat medium stockpot and add 3 tbsp butter, crimini, garlic, shallots, sweet onion and for 5 minutes. Pour in plum tomatoes, beef broth and water bring to a boil and reduce to a low simmer.
In a heated 12 inch sauté pan add 3 tbsp butter in the Arborio rice and stir with a wooden spatula. When the mixture is well blended add in 2 cups of warm stock and stirring at all time over a simmer. Add in the when the broth had been absorbed add it 3/4 cup and stirring; repeat this step until all of the broth is gone. Add in the wine and 2 tbsp butter and stirring the risotto after 20 minutes when the risotto is al dente cover and keep warm.
In a heated 12” sauté pan add 4 tbsp butter and when the butter turn a light brown add beef steaks, salt and pepper and sauté to a medium rare and place into a warm plate.
Clean the saute pan and add 3 tbsp butter, prawns and salt and saute until the prawns turn pink. Remove from heat and set aside until needed.
Serve the risotto and top with 2 pieces of beef tenderloin and 3 prawns per serving. Top with minced chive.