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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Beef tenderloin and prawns serve with Crimini risotto. Ingredients:
1 lb brown button mushroom, slice |
5 garlic cloves, minced |
2 tablespoons shallots, minced |
1 cup sweet onion, small cubes |
1 cup plum tomato, slice |
6 cups beef broth |
2 cups water |
1 1/2 lbs arborio rice |
1/2 cup sauvignon blanc wine |
12 pieces beef tenderloin, 3/8 inch steaks |
1 teaspoon salt |
1/2 teaspoon white pepper |
18 prawns, 16 - 20 |
unsalted butter |
fresh chives, minced |
Directions:
1. Heat medium stockpot and add 3 tbsp butter, crimini, garlic, shallots, sweet onion and for 5 minutes. Pour in plum tomatoes, beef broth and water bring to a boil and reduce to a low simmer.
2. In a heated 12 inch sauté pan add 3 tbsp butter in the Arborio rice and stir with a wooden spatula. When the mixture is well blended add in 2 cups of warm stock and stirring at all time over a simmer. Add in the when the broth had been absorbed add it 3/4 cup and stirring; repeat this step until all of the broth is gone. Add in the wine and 2 tbsp butter and stirring the risotto after 20 minutes when the risotto is al dente cover and keep warm.
3. In a heated 12” sauté pan add 4 tbsp butter and when the butter turn a light brown add beef steaks, salt and pepper and sauté to a medium rare and place into a warm plate.
4. Clean the saute pan and add 3 tbsp butter, prawns and salt and saute until the prawns turn pink. Remove from heat and set aside until needed.
5. Serve the risotto and top with 2 pieces of beef tenderloin and 3 prawns per serving. Top with minced chive.
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