Beef Tenderloin Medallions With Potato "Risotto" Recipe

Name: Beef Tenderloin Medallions With Potato "Risotto"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 cup finely chopped onion; 1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes; 1/8 teaspoon cayenne pepper; Coarse kosher salt; 1 1/2 cups (or more) low-salt chicken broth; 1/2 cup heavy whipping cream; 1/4 cup finely grated Parmesan cheese; 1/4 cup finely chopped fresh chives; 6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick); 1 1/2 tablespoons chopped fresh thyme; 1 tablespoon (or more) olive oil

Servings: persons

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil

1
Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. 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. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD:
2
Let stand at room temperature. Rewarm over medium heat, stirring often.
3
Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
4
Divide potato risotto among plates. Place steaks on plates and serve.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 1 cup finely chopped onion, 1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes, 1/8 teaspoon cayenne pepper, and more.

Yes, Beef Tenderloin Medallions With Potato "Risotto" falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin Medallions With Potato "Risotto"

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