Tenderloin Medallions & Winter Risotto - Chow Time
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01 Feb Tenderloin Medallions & Winter Risotto

Risotto is commonly mistaken to be a type of rice, and thats just not the case. It is a dish from northern Italy where rice is cooked to a creamy consistency using stock added in stages. It can be done with a verity of rices and is probably the most common ways to cook rice in Europe. In this dish, I used butternut squash because its an awesome winter vegetable and goes great with risotto. Not to mention, I have been craving some steak for too long…


What You Need:

Serves 4


3 Beef Tenderloin Tips (about 20-24oz.)

For The Risotto:

1 C. Asparagus Tips

2 C. Butternut Suquash (small diced)

2-3 Tbsp. Butter

1/2 Yellow Onion Chopped

1 C. Arborio Rice

1/3 C. White Wine

5 C. Chicken Stock

1/2-1 C. Parmesan Cheese

For Garnish Salad:

2 Handfuls Arugula

1/2 Carrot Small Julienned

1 Radish Julienned

Once you have everything chopped up and ready to go for the salad and the risotto, get your tenderloin tails ready. They should have tenderloin tips at your local store, about 8-13 oz a tail (or tip). I could get about (2) 4 oz filets out of mine and kept the rest for making steak and eggs in the morning. Assuming your tails are as think as mine were, cut about 2-3 inch medallions, set them on a plate and season them with salt and pepper then place them in the refrigerator for when its time to cook them.


You should now blanch the vegetables for the risotto (exclude onion). Get together a small pot of boiling water, and an ice bath in a metal bowl along with a strainer thats about the same size. Cook the vegetables until about 3/4 the way cooked, strain them and set in the ice bath to keep from cooking, set aside.


Next we will make the risotto. When making risotto and are incorporating stock in stages, it is important that the stock you are using is hot, and up to temperature or else your rice will have to come back to boiling every time you pour in a new ladle of stock. So go ahead and get your stock hot in small sauce pot and sauté the onion in a 10 inch skillet with the butter. Once the onions are translucent, add the rice to gently toast, not letting the rice get any color.


Now add the wine and let it reduce until it has evaporated, then add about 1/3 of your stock and bring to a boil letting the stock reduce quite a bit. Once you have done this, start to add the stock in stages, only adding more once the liquid is almost evaporated using the rest of the stock, stir often. Add the vegetable that are set aside to the risotto about 3/4 the way through. Season with salt and pepper, adding about a Tbsp of butter and the parmesan at the end.


Get another skillet with oil ready and on the stove, do not turn the heat on yet. Get a new mixing bowl and add the ingredients for the garnish salad, toss with extra virgin olive oil.

Now get that skillet hot, wait for the oil to slightly smoke. Take your seasoned steaks and add them to the skillet, cooking for only a few minutes a side for medium-rare.

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I plated mine in bowls, so pile a scoop of risotto in the middle, add your steaks, and pile your salad on top. Enjoy!

IMG_5234    Luna loved hers….



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