Beef Tenderloin/domestic Mushrooms/port Wine/garlic/shallots/corn Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the beef tenderloin with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, and sear the beef on all sides until browned. Cook for about 5-7 minutes for medium-rare, then remove from the skillet and let it rest.

2. 2

   Sauté the Aromatics

   In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic and chopped shallots until translucent, about 3-4 minutes.

3. 3

   Cook the Mushrooms

   Add the sliced domestic mushrooms to the skillet and cook until they are golden brown, about 5 minutes.

4. 4

   Add the Rice

   Stir in the Arborio rice and cook for 2 minutes, allowing the rice to absorb the flavors.

5. 5

   Deglaze with Port Wine

   Pour in the port wine, stirring continuously until the liquid is mostly absorbed.

6. 6

   Cook the Risotto

   Gradually add the chicken broth, one ladle at a time, stirring constantly. Wait until the broth is absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7. 7

   Add Corn and Finish

   In the last 5 minutes of cooking, stir in the corn kernels. Once the risotto is done, remove it from heat and stir in the Parmesan cheese.

8. 8

   Slice and Serve

   Slice the rested beef tenderloin and serve it on a bed of risotto. Garnish with additional Parmesan if desired.