Beef Tenderloin in a Mushroom Sauce

🥘 Ingredients

• arborio rice
  1 c
• beef stock concentrate
  1 unit
• beef tenderloin filets
  12 oz
• black pepper
• butter
  2 tbsp
• button mushrooms
  8 oz
• chicken stock concentrate
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  2 oz
• salt
• scallions
  1 unit
• shallot
  1 unit
• truffle butter
  1 oz
• vegetable oil
  4 tbsp
• water

🍳 Cookware

• small pot
• large pan
• large pan

1. 

   1

   Wash and dry all produce. In a small pot , combine chicken stock concentrate and 4 cups water . Bring to a simmer. While stock simmers, trim and thinly slice button mushrooms . Halve, peel, and thinly slice shallot . Trim and thinly slice scallions , separating whites from greens.

   chicken stock concentrate: 1 unit, water, button mushrooms: 8 oz, shallot: 1 unit, scallions: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and arborio rice . Cook, stirring, until rice is translucent ⏱️ 2 minutes . Add ½ cup stock and bring to a simmer. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and creamy ⏱️ 30 minutes .

   olive oil: 2 tbsp, arborio rice: 1 c
3. 

   3

   Once risotto has cooked for 10 minutes, pat beef tenderloin filets dry with paper towels and season all over with salt and black pepper . Heat a drizzle of vegetable oil in a second large pan over medium-high heat. Add beef and cook to desired doneness ⏱️ 7 minutes per side. Turn off heat; transfer to a plate to rest. Wipe out pan.

   beef tenderloin filets: 12 oz, salt, black pepper, vegetable oil: 2 tbsp
4. 

   4

   Heat a drizzle of vegetable oil in same pan over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until browned and softened ⏱️ 5 minutes . Add ¼ cup water and beef stock concentrate . Let reduce until thickened ⏱️ 3 minutes . Remove from heat and stir in 2 TBSP plain butter . Taste and season with salt and black pepper .

   vegetable oil: 2 tbsp, water, beef stock concentrate: 1 unit, butter: 2 tbsp, salt, black pepper
5. 

   5

   Once risotto is finished cooking, stir in truffle butter and parmesan cheese . Taste and season generously with salt and black pepper .

   truffle butter: 1 oz, parmesan cheese: 2 oz, salt, black pepper
6. 

   6

   Divide risotto and beef between plates. Spoon mushroom sauce over beef. Garnish with scallion greens and serve.