Beef Tenderloin Medallions With Potato Risotto
From choclytcandy 14 years ago
- 30 minutes to make
- Serves 6
Bon Appetit Magazine. February 2010 issue. Potatoes are finely cut into small cubes, then cooked risotto-style.
Ingredients
- 1 tbs butter shopping list
- 1 cup finely chopped onion shopping list
- 1 pound yukon gold potatoes, peeled, cut into 1/8-inch thick slices, then, 1/8-inch cubes shopping list
- 1/8 tsp cayenne pepper shopping list
- kosher salt shopping list
- 1 1/2 cups (or more) low-salt chicken broth shopping list
- 1/2 cup heavy whipping cream shopping list
- 1/4 cup finely grated parmesan cheese shopping list
- 1/4 cup finely chopped fresh chives shopping list
- 6 6-ounce beef tenderloin steaks (each 3/4-to-1-inch thick) shopping list
- 1 1/2 tsp chopped fresh thyme shopping list
- 1 tbs (or more) olive oil shopping list
How to make it
- Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent. stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper. Add 1 1/2 cups chicken broth; bring to boil.
- Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.
- Sprinkle steaks with salt and pepper, then chopped thyme. Heat 1 tbs olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3-4 minutes per side for medium rare.
- Wine suggestion from the magazine: A Shiraz. The 2008 White Shiraz ($8, Australia) has a soft, smooth texture, ripe fruit flavors, and a bargain price.
The Rating
Reviewed by 6 people-
This is great, I love thhis.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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luv the yukon golds and this is fantastic recipe keep them comin {thanks bunches} high5
momo_55grandma
in Mountianview loved it
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Unlike momo I dislike yukon golds and prefer reds.But I bet reds work for this recipe!
floridiangourmet
in Hudson loved it
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