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1
Rub tenderloin with oil, salt, pepper, and rosemary.
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2
Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
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3
Preheat oven to 375 degrees F.
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4
Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat.
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5
Sear tenderloin on all sides until nicely colored all over.
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6
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.
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7
Serve with the risotto and garnish with a sprig of fresh rosemary.
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8
Risotto:
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9
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
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10
Heat the oil in a large saucepan over medium heat.
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11
Add shallots and sweat until they start to turn translucent in color, just a couple minutes.
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12
Add rice and stir around until all the grains are covered with oil.
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13
To the rice, add the stock and wine.
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14
Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
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15
Add the mushrooms with their liquid to the pot.
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16
Add salt, raise heat to medium-high, and bring to a simmer.
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17
Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes.
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18
Remove from heat and stir in the butter, pecorino, and parsley.
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19
Serve with sliced tenderloin.
