Categories: Meals
Ingredients
- 8 thick slices bacon
- 4 6-oz. beef tenderloin filets
- Salt and black pepper
- Risotto:
- 2 lbs. button mushrooms, cleaned
- 3 garlic cloves
- 2 1/2 cups chopped yellow onions
- 3 quarts cold water
- 2 tbsp unsalted butter
- 1 cup arborio rice
- 1 1/2 cups mixed roasted wild mushrooms, with the cooking liquid reserved (see recipe)
- 1/4 cup freshly grated Parmesan
- 2 tbsp chopped fresh chives
- Salt and black pepper
Directions
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To prepare the beef: Wrap 2 slices of bacon around the outside of each filet and tie with kitchen string. Season the filets with salt and pepper and refrigerate until ready to use.
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To prepare the mushroom stock for the risotto: Combine the button mushrooms, garlic, 2 cups of the onions, and the water in a large stock pot. Simmer over medium-low heat for 2 hours and strain through a fine-mesh sieve, discarding the solids.
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To prepare the risotto: Cook the remaining 1/2 cup onion and the butter in a large saute pan over medium heat for 3 minutes, or until translucent. Add the rice and cook for 2 minutes, stirring frequently. Slowly add 1/4 cup of the mushroom stock and stir until it is completely absorbed. Add the remaining mushroom stock, 1/4 cup at a time, stirring continuously with a smooth, gentle motion, until the liquid is completely absorbed. Cut the roasted mushrooms into bite-sized pieces and stir into the risotto. Cook for 5 minutes, or until the mushrooms are warm. Stir in the Parmesan and chives and season to taste with salt and pepper.
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To cook the beef: Prepare a medium-hot grill. Grill the steaks over a medium flame for 4 minutes on each side, or until medium-rare. Remove the string before serving.
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Spoon some of the risotto in the center of each plate, top with a filet, and drizzle the reserved mushroom cooking liquid over the meat and around the risotto.