Beef Tenderloin Medallions with Potato Risotto
Print RecipeIngredients
- 1 T butter
- 1 c chopped onion
- 1 lb potatoes cubed
- 1/8 tsp cayenne pepper
- coarse salt
- 1 1/2 c chicken broth
- 1/2 c cream
- 1/4 c grated parmesan cheese
- 1/4 c chopped chives
- 6 6-oz steaks
- 1 1/2 T fresh thyme
- 1 T olive oil
Instructions
Melt butter, add onion, and cook until soft and translucent, about 7 minutes.
Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add chicken broth; bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 8 minutes, adding more chicken broth by tablespoons if dry. (Mixture should be creamy with some sauce, not dry.)
Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.
Stir in cheese and chives.
(Can stand at room temperature up to 2 hours. Rewarm over medium heat, stirring often.)
Sprinkle steaks with salt, pepper, and chopped thyme.
Heat 1 T olive oil in a large skillet over medium-high heat.
Add steaks and cook to desired doneness, adding more oil as needed, 3-4 minutes per side.
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