The tenderloin is, without a doubt, my favourite meat to eat. The potato-style “Risotto” is a wonderful addition to show off your talents in the kitchen. Read it through first, pour a coffee and tell yourself “damn I can do this” and go for it.
- 1 tbsp. butter
- 1/2 cup finely chopped onion
- 1 lb. Yukon gold potatoes, peeled and cut into 1/8 inch thick slices, then into cubes
- pinch of cayenne pepper
- pinch of salt
- 1 1/2 cups chicken broth
- 1/2 cup whipping cream
- 1/4 cup Parmesan cheese, grated
- 1/8 cup finely chopped chives
- 6 x 6 oz. 1 inch thick tenderloin steaks
- 1 1/2 tbsp. chopped fresh thyme
- 1 tbsp. olive oil
Melt butter in a large saucepan over medium heat. Add the onion and cook until translucent, stirring occasionally for about 5-6 minutes. Add the potato cubes, cayenne pepper, pepper and salt, 1 1/2 cups broth and bring to a boil and cook for about 8 minutes. If needed, add more broth, a tbsp. at a time, to keep it creamy with a little sauce. It should not be dry.
Add the cream and simmer until the potatoes are tender, stirring often for another 10 minutes. Add the cheese and chives and stir to blend.
Sprinkle the steaks with salt and thyme and cook on the barbecue to the doneness you want. (If no barbecue, you can use a frypan). Add a touch more oil and cook for 3-4 minutes each side for a steak that is medium rare.
Split the risotto onto 6 plates, and place a steak on top of each one. Add a vegetable of your choice.
The one thing that is a must would be a glass of Shiraz wine. Okay….now look at the plates, and congratulate yourself for a job well done.