Pan-Seared Beef Tenderloin with Creamy Truffle Risotto and Mushroom Sauce

This luxurious dish is the definition of umami. Every element bursts with sumptuous, savory flavors that will make you understand the obsession with the fifth taste. Melt-in-your-mouth beef tenderloin is served alongside creamy risotto swirled with black truffle butter and Parmesan, then topped with a shallot and mushroom sauce. It’s the kind of meal that makes you want to dine with your pinky up.

Perfect for a date night or special occasion, this recipe combines premium ingredients for an unforgettable experience. The beef is pan-seared to perfection, the risotto is rich and creamy and the mushroom sauce adds a deep, earthy finish. Follow these steps to create a restaurant-quality dish at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

1 ounce Truffle ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine chicken stock concentrate and 4 cups water (7 cups for 4 servings). Bring to a simmer. While stock simmers, trim and thinly slice mushrooms. Halve, peel and thinly slice shallot. Trim and thinly slice scallions, separating whites from greens.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and rice. Cook, stirring, until rice is translucent, 1-2 minutes. Add ½ cup stock and bring to a simmer. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and creamy, 30-35 minutes (start the beef after 10 minutes). Tip: You may not use all the stock.
3. Once risotto has cooked for 10 minutes, pat beef dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wipe out pan.
4. Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until browned and softened, 4-5 minutes. Add ¼ cup water (⅓ cup for 4 servings) and beef stock concentrate. Let reduce until thickened, 2-3 minutes. Remove from heat and stir in 2 TBSP plain butter (3 TBSP for 4). Taste and season with salt and pepper.
5. Once risotto is finished cooking, stir in truffle butter and Parmesan. Taste and season generously with salt and pepper.
6. Divide risotto and beef between plates. Spoon mushroom sauce over beef. Garnish with scallion greens and serve.

Recipe Tips

FAQ