Herb-Crusted Beef Tenderloin with Truffle-Infused Mushroom Risotto and Red Wine Reduction
This elegant dish features a perfectly seared herb-crusted beef tenderloin served alongside creamy truffle-infused mushroom risotto, all drizzled with a rich red wine reduction. It's a sophisticated meal that will impress your guests and elevate any special occasion.
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Preheat your oven to 400°F. Season the beef tenderloin generously with salt and pepper, then rub it with a mixture of minced garlic, fresh rosemary, and thyme.
Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes, or until it reaches your desired doneness.
While the beef is roasting, prepare the mushroom risotto by heating olive oil in a large saucepan over medium heat.
Add finely chopped onions and sauté until translucent, about 5 minutes. Stir in Arborio rice and cook for 2 minutes, allowing it to absorb the oil.
Gradually add warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
After about 15 minutes, add sautéed mushrooms and a drizzle of truffle oil, stirring until creamy. For the red wine reduction, combine red wine and beef stock in a saucepan over medium heat.
Simmer until reduced by half, about 10-15 minutes. Once the beef is done, let it rest for 10 minutes before slicing.
Serve the sliced beef over a bed of mushroom risotto, drizzled with red wine reduction, and garnish with fresh herbs.
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