Beef Tenderloin in a Mushroom Sauce

🥘 Ingredients

• arborio rice
  1.5 c
• beef stock concentrate
  2 unit
• beef tenderloin filets
  20 oz
• butter
  3 tbsp
• button mushrooms
  8 oz
• chicken stock concentrate
  2 unit
• olive oil
  1 tsp
• paper towels
• parmesan cheese
  ½ cup
• pepper
• salt
• scallions
  4
• shallot
  2
• truffle butter
  2 oz
• vegetable oil
  2 tsp
• water (7 cups for 4 servings)
  4 c

🍳 Cookware

• small pot
• large pan
• large pan

1. 

   1

   Wash and dry all produce. In a small pot , combine chicken stock concentrate and 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: 2 unit, water: 4 c (7 cups for 4 servings), button mushrooms: 8 oz, shallot: 2, scallions: 4
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, 1-2 minutes ( ⏱️ 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, 30-35 minutes ( ⏱️ 35 minutes ) (we'll start the beef after ⏱️ 10 minutes ). TIP: You may not use all the stock.

   olive oil: 1 tsp, arborio rice: 1.5 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 pepper . Heat a drizzle of vegetable oil in a second large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side ( ⏱️ 7 minutes per side). Turn off heat; transfer to a plate to rest. Wipe out pan.

   beef tenderloin filets: 20 oz, paper towels, salt, pepper, vegetable oil: 2 tsp
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until browned and softened, 4-5 minutes ( ⏱️ 5 minutes ). Add ¼ cup water (⅓ cup for 4 servings) and beef stock concentrate . Let reduce until thickened, 2-3 minutes ( ⏱️ 3 minutes ). Remove from heat and stir in 2 TBSP plain butter (3 TBSP for 4). Taste and season with salt and pepper.

   beef stock concentrate: 2 unit, butter: 3 tbsp
5. 

   5

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

   truffle butter: 2 oz, parmesan cheese: ½ cup
6. 

   6

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