Beef Tenderloin with Potato Risotto

I'm not one that usually needs meat in my life, but Andrew is part Irish, part English, and grew up with meat and potatoes on a regular basis. Aiming to please once in a while, and wanting to try something new, I decided to go the meat and potatoes route the other night. This beef tenderloin, accompanied by potato risotto, is a recipe that worked perfectly for a Friday date night at home. The tenderloin was seasoned just perfectly, and the potato risotto was rich and creamy-- a perfect side that I'll be sure to use with other meals.

Want to have a go at this delicious (and fairly simple) gourmet dinner? I'm happily passing on the recipe below.

Ingredients

• 1 tablespoon butter
• 1 cup finely chopped onion
• 1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
• 1/8 teaspoon cayenne pepper
• Coarse kosher salt
• 1 1/2 cups low-salt chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh chives
• 2 6-ounce beef tenderloin steaks
• 1 1/2 tablespoons chopped fresh thyme
• 1 tablespoon olive oil

Directions for the Potato Risotto

Melt butter with the onion in a large deep sauce pan. Cook the onion, stirring occasionally, until the onions are clear. Add the cubed potatoes and cayenne pepper, and sprinkle with salt and pepper. Add the chicken broth and bring to a boil. Reduce the burner to medium heat and simmer until the potatoes are almost tender (about 8 minutes). Add cream and continue to simmer for about another 10 minutes. At this point, the potatoes will begin to hold their shape. You'll want to continue stirring the potatoes so they do not stick to the pan. Finally, stir in chives and the Parmesan cheese.

Directions for the Tenderloin

Sprinkle coarse salt, pepper, and thyme on both sides of the steak. Rub the spices into each side of the steak. Heat the olive oil in a skillet on a medium-high burner. When the oil is heated, add the steaks and cook until they are done as desired. I found that for a medium steak, each side needed 4-5 minutes.


This meal went fabulously with a red glass of wine and the best chocolate cake ever. We enjoyed a bottle of La Posta Cocina Malbec with the meal which ended up being the perfect pairing! What have you been cooking up in the kitchen lately?

P.S. I know a lot of you have been requesting my black bean salad recipe, so stay tuned for that recipe in the next few days! :)