Honey And Peppercorn Crusted Beef Tenderloin With P

Name: Honey And Peppercorn Crusted Beef Tenderloin With Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice bread, toasted and finely chopped; 2-3 tbsp fresh thyme leaves; 1 tbsp honey; 1 tbsp mustard; 1 tsp pickled green peppercorns, plus extra to garnish; 2 tbsp butter; 1 None onion, finely diced; 1 clove garlic, minced; 1/4 lb risotto rice; 3 tbsp dry white wine; 1 cup vegetable stock; 2 oz frozen peas; 2 None beef tenderloin steaks (filet mignon); 1/4 lb cherry tomatoes; 1/4 cup Parmesan, grated

Servings: persons

1 slice bread, toasted and finely chopped
2-3 tbsp fresh thyme leaves
1 tbsp honey
1 tbsp mustard
1 tsp pickled green peppercorns, plus extra to garnish
2 tbsp butter
1 None onion, finely diced
1 clove garlic, minced
1/4 lb risotto rice
3 tbsp dry white wine
1 cup vegetable stock
2 oz frozen peas
2 None beef tenderloin steaks (filet mignon)
1/4 lb cherry tomatoes
1/4 cup Parmesan, grated

1
For the crust, mix chopped toast, thyme, honey, mustard and peppercorns and season. Set aside.
2
Melt 1 tbsp butter in a saucepan, add onion and garlic and saute for 4-6 mins, until soft. Add rice and saute for 1-2 mins, stirring. Deglaze pan with wine and simmer until liquid absorbs then add enough stock to cover the rice. Simmer, stirring, until liquid absorbs. Repeat this process until rice is soft, around 20-25 mins. Add peas 10 mins before the end of cooking.
3
Meanwhile, preheat oven to 400u00b0F. Heat a shallow ovenproof pan and add remaining butter. Sear steaks on each side for 1-2 mins then spread crust on one side. Add tomatoes then place in oven and roast for 10-15 mins.
4
To serve, add Parmesan to risotto then divide between 2 plates. Place a steak and some tomatoes on top. Garnish with peppercorns then serve.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 slice bread, toasted and finely chopped, 2-3 tbsp fresh thyme leaves, 1 tbsp honey, 1 tbsp mustard, and more.

Yes, Honey And Peppercorn Crusted Beef Tenderloin With Pea Risotto falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Honey And Peppercorn Crusted Beef Tenderloin With Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions