CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN
Provided by Dave Lieberman
Categories main-dish
Time 3h28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Tenderloin:
- Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
- Risotto:
- Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
BEEF TENDER TIP AND WILD MUSHROOM RISOTTO RECIPE - (4/5)
Provided by LKovac
Number Of Ingredients 14
Steps:
- Heat a deep sided, stainless steel braising pan or stockpot to make your risotto. Using 2 tablespoons of the olive oil, sear the beef tender pieces until slightly brown but not fully cooked, about 2 minutes. Remove the beef and place on a plate to cool. Add the remaining oil, butter, shallots, and garlic puree to the pan and cook for 3 minutes over medium heat. Add the rice and cook until the rice kernels are translucent, about 3 minutes. Deglaze with sherry or white wine. Add the mushrooms and put the lid on the pot for 3 minutes. This will reduce the volume of the mushrooms in the pot as the water is released. In a separate pot heat the beef stock to boiling. Add the stock one ladle at a time to the rice, stirring continuously. The rice will take about 15 to 18 minutes to cook over medium heat. The rice should be "el dente" or cooked but still firm to the tooth. When the rice is just completed, add the demi glace, beef pieces, and cheese. Stir well and allow to rest for 5 minutes off any direct heat. Serve immediately and garnish with a little extra cheese and chopped chives.
TENDERLOIN TIP AND MUSHROOM RISOTTO
Steps:
- In a moderately sized pot, begin with slowly cooking your shallots and garlic in a teaspoon of butter. Add your wine, thyme and reduce by half. Add your rice and cook over medium heat 4-5 minutes. Add 1/2 of your chicken stock and bring to a simmer, stir frequentely. While your rice is simmering, roast your mushrooms on a shallow baking sheet at 350F for about 10 minutes, or until they're tender and dried a little. When your rice has absorbed the stock, add the rest. Continue simmering until you've found your desired "al dente" stirring frequentely. Now, saute your tenderloin tips in a teaspoon of butter, think medium-rare and lightly season. Stir your roasted mushrooms into your risotto. Stir your sauteed tenderloin in as well. Add the cream, juice of 1/2 lemon, chives, any butter left-over. Mix until all are combined, season with salt and pepper, always taste, and enjoy with your favorite baguette and pinot noir.
BEEF TENDERLOIN WITH CREAMY RISOTTO
If you love melt-in-your-mouth Tenderloin that will impress your family or guests, this recipe is for you! I was so delighted with this simple recipe. Once the tenderloin was cooking in the marinade, everyone found their way to the kitchen following their noses....and it tastes even better than it smells! The rice is lightly creamy and flavorful. I found the recipe in Kraft's Food and Family Winter 2005 Magazine. The recipe calls for Minute White Rice, however, I used Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it's own pot - then added to veggie pan) and it worked out perfectly. The recipe also states to use Kraft's Sun-Dried Tomato Vinaigrette, but since my grocer does not carry that flavor Vinaigrette, I used Kraft Special Collection Roasted Red Pepper Italian with Parmesan.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
- Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
- Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
- Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.
Nutrition Facts : Calories 588.4, Fat 30.5, SaturatedFat 12.4, Cholesterol 89, Sodium 557.8, Carbohydrate 47.5, Fiber 2.6, Sugar 2.9, Protein 29.1
SIRLOIN TIPS AND MUSHROOMS
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Provided by GRANNYA
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
- Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 7.1 g, Cholesterol 49.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 21.7 g, SaturatedFat 3.5 g, Sodium 555.5 mg, Sugar 3.1 g
MUSHROOM BEEF TENDERLOIN
This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.-Blanche Stevens, Anderson, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm., Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with the mushroom sauce.
Nutrition Facts : Fat 26 g fat (16 g saturated fat), Cholesterol 92 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 4 g carbohydrate, Fiber 1 g fiber, Protein 7 g protein.
TENDERLOIN TIP AND MUSHROOM RISOTTO
Steps:
- In a medium sized pot begin cooking the shallots and garlic in a teaspoon of butter. Add wine, thyme and reduce by half. Add rice, cook over medium heat 4-5 minutes while stirring. Add 1/2 of the stock, bring to a simmer and stir often. Place washed mushrooms on a shallow baking sheet and bake at 350 degrees for about 10 minutes or until tender and dry. The mushrooms can roast while the rice cooks, no problem. After your rice has absorbed the stock, add the rest of the stock and continue cooking until you've got your desired "al dente" doneness. Saute your tenderloin tips in a little butter, think medium-rare, lightly season with salt and pepper. Stir your roasted mushrooms into your risotto. Stir your sauteed tenderloin into your risotto. Add the cream. Squeeze in 1/2 a lemon Stir in the remaining butter. Adjust your seasoning and serve.
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