The succulent filet, robust tangy risotto and sweetness of caramelized onions complement each other perfectly for a fantastic dinner party. If you want to serve for date night, cut the recipe in half or double it for a dinner party of 8. Even though it seems like a lot of components they come together easily, because you will be at the stove alternately stirring the risotto and onions and they should be done at the same time. Also if you want to make it really easy, broil the filets instead of grilling them. If you prefer a slightly less robust cheese try Gorgonzola cheese. Serves 4.
4 – 4 oz. beef tenderloin filets
Kosher salt and fresh ground pepper
2 tablespoons of olive oil
1/4 cup of finely chopped onion
2 large garlic cloves crushed through a garlic press
1 cup of Arborio rice
1/2 cup of dry red wine
4 cups beef broth
1/4 cup of blue cheese or Gorgonzola cheese
2 medium yellow onion, thinly sliced
3 tablespoons of olive oil
2 teaspoons of sugar
Season tenderloin with salt and pepper. Preheat a grill to medium high and grill fillets on both sides for about 5 – 7 minutes per side for medium rare. Cooking times will vary depending on the thickness of the filets and the type of grill you are using. Increase or decrease cooking times if you prefer your meat cooked to rare or medium or well done. Set aside to rest for about 10 minutes before slicing. Alternately broil the filets over low heat for about 30 minutes, turning once after 15 minutes. Remove from oven and tent with foil to rest for about 20 minutes. This will result in a medium rare filet.
While tenderloin is cooking and resting, prepare risotto and caramelized onions. See paragraph below for instructions on cooking caramelized onions. Heat olive oil over medium to high heat in a large skillet. Add onion and sauté until tender about 5 minutes. Add garlic and sauté for about 1 minute. Stir in risotto and keep stirring for about 1 minute. Add red wine, stir and cook for about 3 minutes or until most of the wine has been absorbed. Add stock about 1 cup at a time. Stir frequently, adding stock when most has been absorbed. When rice is tender, turn burner off and remove from burner. Stir in blue cheese or Gorgonzola cheese.
In a medium sized skillet add olive oil over medium high heat. Add onions and sauté until soft and starting to brown, about 20 minutes. Stir frequently. Add sugar and continue to cook, stirring frequently, until onions turn a golden brown, about 20 minutes.
To assemble ladle risotto onto a plate, slice beef, arrange around the risotto and top with caramelized onions.
Try Bogle Vineyards Cabernet Sauvignon (California), Wente Vineyards Southern Hills Cabernet Sauvignon (Livermore, CA), Texas Hills Vineyard Kick Butt Cab Cabernet Sauvignon (Texas), Bogle Vineyard’s Merlot (California) or J. Lohr Paso Robles Merlot (California).