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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”
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5 from 1 review

Ingredients

Scale
  • 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

Instructions

  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.

Nutrition

Find it online: https://lifeatthetable.com/tenderloin-of-beef-with-texas-shiitake-risotto/

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