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