Grilled Six Ounce 44 Farms Beef Tenderloin Filet Recipe
melted spinach, wild mushroom risotto, foie gras hollandaise
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Ingredients
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Beef Tenderloin
Melted Spinach
Wild Mushroom Risotto
Foie Gras Hollandaise
Method
Preparing the Beef Tenderloin
- 1
Making Melted Spinach
- 2
Sauté the Spinach
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
Cooking Wild Mushroom Risotto
- 3
Prepare the Risotto
In a pot, heat the chicken or vegetable broth and keep warm. In another pot, melt butter over medium heat. Add onion and garlic, sauté until translucent. Stir in arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed. After about 18-20 minutes, add wild mushrooms and cook until rice is tender. Stir in parmesan cheese, salt, and pepper.
Making Foie Gras Hollandaise
- 4
Whisk the Hollandaise
In a heatproof bowl, whisk egg yolks with white wine vinegar until light and frothy. Place over a pot of simmering water and whisk in melted butter slowly until the sauce thickens. Stir in pureed foie gras, salt, and pepper.
Plating the Dish
- 5
Serve
On a plate, spoon a portion of wild mushroom risotto, top with melted spinach, and place the grilled beef tenderloin filet on top. Drizzle with foie gras hollandaise and serve immediately.
