Beef Tenderloin With Creamy Risotto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Season the beef tenderloin with salt and pepper.
• STEP 3.Heat a skillet over high heat and sear the beef on all sides until browned.
• STEP 4.Transfer the beef to a baking dish and roast in the oven for about 15-20 minutes for medium-rare.
• STEP 5.While the beef is roasting, prepare the risotto. Heat olive oil in a large saucepan over medium heat.
• STEP 6.Add diced onions and cook until translucent.
• STEP 7.Add Arborio rice and cook for a few minutes until lightly toasted.
• STEP 8.Gradually add chicken broth, stirring constantly until the liquid is absorbed.
• STEP 9.Continue adding broth and stirring until the rice is creamy and al dente.
• STEP 10.Stir in grated Parmesan cheese and butter until melted and creamy.
• STEP 11.Season with salt and pepper to taste.
• STEP 12.Remove the beef from the oven and let it rest for a few minutes before slicing.
• STEP 13.Serve the beef tenderloin slices on top of a bed of creamy risotto.
• STEP 14.Garnish with fresh herbs, such as parsley or thyme, if desired.
• STEP 15.Enjoy the Beef Tenderloin with Creamy Risotto immediately.

Cooking Tips

• Make sure to let the beef tenderloin come to room temperature before cooking to ensure even cooking.
• Use a meat thermometer to check the internal temperature of the beef for desired doneness.
• For a creamier risotto, you can add a splash of heavy cream at the end.
• Feel free to customize the risotto by adding vegetables or mushrooms for extra flavor.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the beef, place it in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the leftover risotto as a side dish or use it as a base for other recipes, such as risotto cakes or arancini.