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Chef Chamberlain’s Tenderloin of Beef with Texas Shiitake “Risotto”

Tenderloin of beef with Texas shiitake “risotto”.

Chef Sandra:  I’m Chef Sandra with A Savory Moment.   This week my guest is Chef Richard Chamberlain, a nationally acclaimed chef and owner of Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill in Dallas. Thank you for being here this week chef!   Now that we have some insight into your background and your inspiration and love for cooking it’s time to talk about food!  Chef Chamberlain what recipe will you leave with us this week?


Chef Chamberlain:  This is a great family recipe!  It starts with tenderloin of beef.  Now if tenderloin isn’t in your budget, other cuts of beef will work, even a nice flank steak that has marinade on it would be really good.  We start with tenderloin of beef that’s been roasted and include Texas shitake mushrooms. We make a risotto out of pearl couscous instead of the Arborio rice.  The reason I recommend it for families is that it’s so much easier.  With risotto, you have to start it thirty minutes before, there’s the sautéing; and then there’s the reduction, there’s the adding warm stock, all the stirring. Nobody has time for that!   Pearl couscous you blanche ahead of time and then right when you’re ready to put the meal together you toss it with the shitake mushrooms, some fresh stock, some Pecorino Romano cheese, top it with some baby arugula maybe just tossed with little red wine vinaigrette.  And you have a beautiful meal.  It’s complete – you don’t have to have salad or a soup and then the entree and all that.  It’s all on one plate. It’s simple, everybody can enjoy it.

Chef Sandra:  Oh it’s sounds amazing.  What would be your number one cooking tip?


Keep it simple and also keep it interactive.

Chef Chamberlain:  I would say focus on really, really good quality ingredients; keep it simple and also keep it interactive. I love it when kids come home from school and there are only a few steps left.  Let’s say that morning you got up and in the slow cooker you put a piece of beef and vegetables, some fresh herbs, some broth. Everybody gets home and its ready.  Then all you have to do is maybe throw together a little salad.  That’s about it, keeping it simple so that it’s not stressful. People worry so much about timing. Make it so that the time is flexible.  Take the stress out of the cooking, and make it a joyous family time to enjoy it together peacefully.

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Chef Richard Chamberlain's Tenderloin of Beef with Texas Shiitake “Risotto”

Chef Richard Chamberlain’s Tenderloin of Beef with Texas Shiitake “Risotto”

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: Serves 4


  • 1 pound Beef Tenderloin
  • Sea Salt
  • Fresh Ground Pepper
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon grapeseed oil

Texas Shiitake Risotto

  • 2 cups sliced Texas shiitake mushrooms
  • 2 shallots (chopped fine)
  • 1 teaspoon chopped fresh garlic
  • ½ cup cabernet wine
  • 1 cup rich beef broth
  • 1 ½ cup pearl couscous (blanched)
  • 2 cups baby arugula
  • 1 teaspoon red wine vinegar
  • 2 tablespoon grapeseed oil
  • ½ cup shaved pecorino Romano cheese
  • sea salt
  • fresh ground pepper


  1. Preheat oven to 375 degrees.
  2. Place large sauté pan on medium high heat.
  3. Season beef tenderloin with sea salt, pepper and half of the herbs.
  4. Place grapeseed oil in pan and sear beef, browning on all sides.
  5. Place in oven and cook to an internal temperature of 125 degrees and remove to cutting board to rest.
  6. In a skillet over medium heat, 1 tablespoon grapeseed oil, then mushrooms and cook until nicely browned.
  7. Add shallots and garlic.
  8. Cook until just soft and add cabernet wine.
  9. Reduce wine completely and add broth.
  10. Reduce broth by half and stir in couscous.
  11. Add in remaining herbs and ¼ cup pecorino Romano.
  12. Season with salt and pepper and keep warm.
  13. In a mixing bowl, add arugula, red wine vinegar, remaining pecorino Romano and a drizzle of grapeseed oil. Toss well.
  14. When ready to serve, slice tenderloin into ¼ inch slices.
  15. Place a spoon of Texas shiitake risotto in center of plate.
  16. Lay tenderloin slices against risotto.
  17. Top with baby arugula salad and serve.


  • Serving Size: 1 bowl
  • Calories: 694.96 kcal
  • Sugar: 3.94 g
  • Sodium: 839.59 mg
  • Fat: 28.97 g
  • Saturated Fat: 11.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 62.78 g
  • Fiber: 6.53 g
  • Protein: 39.27 g
  • Cholesterol: 113.55 mg