Herb-Crusted Beef Tenderloin Risotto

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Season the beef tenderloin with salt and pepper.

3. 3

   In a small bowl, mix the olive oil and mixed herbs. Rub this mixture all over the beef tenderloin.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.

5. 5

   Transfer the skillet to the preheated oven and roast the beef tenderloin for about 20-25 minutes, or until it reaches your desired level of doneness. Remove from the oven and let it rest for 10 minutes before slicing.

6. 6

   While the beef is roasting, prepare the risotto. In a large saucepan, heat the butter over medium heat. Add the finely chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.

7. 7

   Add the Arborio rice to the saucepan and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.

8. 8

   Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.

9. 9

   Begin adding the beef broth, one cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next. This process should take about 18-20 minutes.

10. 10

    Once the rice is creamy and cooked to al dente, stir in the grated Parmesan cheese. Season with salt and pepper to taste.

11. 11

    Serve the risotto on plates and top with slices of the herb-crusted beef tenderloin. Enjoy your Herb-Crusted Beef Tenderloin Risotto!