Beef Tenderloin with Parmesan Risotto
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 cups low-sodium chicken broth 1 cup Arborio rice 6 tablespoons unsalted butter 1 tablespoon vegetable oil 24 - 32 ounces center-cut filets mignons (4 fillets, each 6- to 8-ounces), about 2 inches thick1 onion, chopped fine 2 garlic cloves, minced2 ounces Parmesan cheese, grated (1 cup)3 tablespoons minced fresh parsley
Instructions
- Microwave 3 cups broth, rice, and 2 tablespoons butter in covered large bowl until most of liquid is absorbed, 14 to 16 minutes.
- Meanwhile, heat oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Cook until browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate and tent loosely with foil.
- Wipe out skillet with paper towels. Melt 2 tablespoons butter over medium heat. Cook onion until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth and simmer, stirring constantly, until rice is tender, 5 to 7 minutes. Off heat, stir in Parmesan, parsley, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve with steaks.
Time
30 minutesYield
Serves 4Ingredients
4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 tablespoon vegetable oil
24 - 32 ounces center-cut filets mignons (4 fillets, each 6- to 8-ounces), about 2 inches thick
1 onion, chopped fine
2 garlic cloves, minced
2 ounces Parmesan cheese, grated (1 cup)
3 tablespoons minced fresh parsley
Ingredients
4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 tablespoon vegetable oil
24 - 32 ounces center-cut filets mignons (4 fillets, each 6- to 8-ounces), about 2 inches thick
1 onion, chopped fine
2 garlic cloves, minced
2 ounces Parmesan cheese, grated (1 cup)
3 tablespoons minced fresh parsley
Ingredients
4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 tablespoon vegetable oil
24 - 32 ounces center-cut filets mignons (4 fillets, each 6- to 8-ounces), about 2 inches thick
1 onion, chopped fine
2 garlic cloves, minced
2 ounces Parmesan cheese, grated (1 cup)
3 tablespoons minced fresh parsley
Why This Recipe Works
Traditional risotto is anything but quick and easy. The cook typically has to stand beside the pot, attentively stirring and gradually adding broth. For our quick version, we gave the Arborio rice a head start by microwaving it with broth and butter and finished it on the stovetop with aromatics and a bit more broth. If you add a seared thick filet mignon steak, you’ll feel it’s an occasion rather than a hasty 30-minute supper.
Instructions
- Microwave 3 cups broth, rice, and 2 tablespoons butter in covered large bowl until most of liquid is absorbed, 14 to 16 minutes.
- Meanwhile, heat oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Cook until browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate and tent loosely with foil.
- Wipe out skillet with paper towels. Melt 2 tablespoons butter over medium heat. Cook onion until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth and simmer, stirring constantly, until rice is tender, 5 to 7 minutes. Off heat, stir in Parmesan, parsley, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve with steaks.
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