Beef Tenderloin Medallions With Potato "Risotto"
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Onion (finely chopped)1 tsp
Cayenne Pepper1 cup
Heavy Whipping Cream1.5 tbsps
Thyme (chopped fresh)1 tbsp
Olive Oil (or more)Directions:
1
Melt butter in heavy large saucepan over medium heat
2
Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes
3
Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper
4
Add 1 1/2 cups chicken broth; bring to boil
5
Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes
6
Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes
7
Stir in cheese and chives
8
DO AHEAD: Can be made 2 hours ahead
9
Let stand at room temperature
10
Rewarm over medium heat, stirring often
11
Sprinkle steaks with coarse salt and pepper, then chopped thyme
12
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat
13
Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare
14
Divide potato risotto among plates
15
Place steaks on plates and serve
16
Melt butter in heavy large saucepan over medium heat
17
Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes
18
Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper
19
Add 1 1/2 cups chicken broth; bring to boil
20
Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes
21
Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes
22
Stir in cheese and chives
23
DO AHEAD: Can be made 2 hours ahead
24
Let stand at room temperature
25
Rewarm over medium heat, stirring often
26
Sprinkle steaks with coarse salt and pepper, then chopped thyme
27
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat
28
Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare
29
Divide potato risotto among plates
30
Place steaks on plates and serve