Beef Tenderloin with Parmesan Rissoto

By Patlynn

Traditional risotto is anything but quick and easy. The cook typically has to stand beside the pot, attentively stirring and gradually adding broth. For our quick version, we gave the Arborio rice a head start by microwaving it with broth and butter and finished it on the stovetop with aromatics and a bit more broth. If you add a seared thick filet mignon steak, you’ll feel it’s an occasion rather than a hasty 30-minute supper.

Ingredients

• 4 cups low-sodium chicken broth
• 1 cup Arborio rice
• 6 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 4 (6- to 8-ounce) center-cut filets mignons, about 2 inches thick
• Salt and pepper
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2 ounces Parmesan cheese, grated (1 cup)
• 3 tablespoons minced fresh parsley

Preparation

Step 1

1. Microwave 3 cups broth, rice, and 2 tablespoons butter in covered large bowl until most of liquid is absorbed, 14 to 16 minutes.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Cook until browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate and tent loosely with foil.
3. Wipe out skillet with paper towels. Melt 2 tablespoons butter over medium heat. Cook onion until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth and simmer, stirring constantly, until rice is tender, 5 to 7 minutes. Off heat, stir in Parmesan, parsley, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve with steaks.