Beef Tenderloin Medallions with Potato "Risotto"

Beef Tenderloin Medallions with Potato "Risotto"
Photo by Lisa Kerezi

Ingredients

  • ¼ cup Parmesan cheese
  • ¼ cup fresh chives
  • 1 tablespoon olive oil
  • 1/8 teaspoon cayenne pepper
  • Coarse kosher salt
  • 6 6-ounce beef tenderloin steaks
  • 1 ½ tablespoons fresh thyme
  • + 5 more ingredients
    • 1 pound Yukon Gold potatoes
    • 1 tablespoon butter
    • ½ cup heavy whipping cream
    • 1 ½ cups low-salt chicken broth
    • 1 cup onion

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and sim...

View full recipe at Epicurious

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