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To make risotto: In a 2-quart saucepan over high heat, bring broth and 1 cup water to a boil.
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Then reduce heat to maintain a simmer.
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In a medium skillet over medium heat, toast 1/2 cup barley, stirring constantly, until golden brown and fragrant, about 5 minutes.
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Set aside.
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5
In a medium saucepan over medium heat, heat oil.
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Add onion and garlic; cook, stirring, until onion softens, about 2 minutes.
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Add mushrooms and cook 2 minutes.
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Stir in toasted barley, remaining 1/2 cup barley, and bay leaf.
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Add about 1/2 cup simmering broth to barley, stirring until liquid has been absorbed.
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Continue cooking, adding broth 1/2 cup at a time and stirring, until all liquid has been absorbed and barley is tender, 30 to 35 minutes.
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Stir in thyme, oregano, pepper, and cheese.
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Remove bay leaf.
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13
To make wine reduction: In a small saucepan over medium-high heat, bring wine and corn syrup to a boil until reduced to a syrupy consistency, about 20 minutes.
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Set aside.
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15
To make tenderloin: Sprinkle filets with herbs, salt, and pepper.
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In a large nonstick skillet over medium-high heat, heat oil.
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Add filets and cook until browned, about 3 minutes on both sides for medium-rare or until desired doneness.
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To serve: Press 1/2 cup risotto into a 4-ounce ramekin or custard cup and unmold in center of plate.
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Repeat to make 3 more molds.
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Slice each filet horizontally into 4 round medallions.
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Arrange 1/2 cup steamed vegetables on each plate.
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Lean beef slices against risotto.
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Drizzle 1 tablespoon wine reduction over beef, risotto, and vegetables.
