Seared Beef Tenderloin with Corn Risotto and Microgreens

Ingredients

• 2 steaks (6 oz each) beef tenderloin steaks
• 1 cup arborio rice
• 1.5 cups corn kernels
• 3 cups chicken broth
• ½ cup grated parmesan cheese
• 3 tbsp butter
• 2 tbsp olive oil
• ½ cup microgreens

Instructions

1. 1

   Season the 2 beef tenderloin steaks generously with salt and pepper on both sides. Let them sit at room temperature for 20 minutes.

2. 2

   In a large saucepan, heat 1 tbsp olive oil over medium. Add 1 cup arborio rice and toast, stirring, until edges turn translucent, about 2 minutes.

3. 3

   Add 1 cup chicken broth to the rice, stirring until mostly absorbed. Continue adding the remaining 2 cups broth, 1/2 cup at a time, stirring often, until rice is creamy and al dente, about 18 minutes.

4. 4

   Stir in 1.5 cups corn kernels, 1/2 cup grated parmesan, and 1 tbsp butter. Cook until corn is heated through and risotto is thick, about 3 minutes. Season with salt and pepper.

5. 5

   While risotto cooks, heat 1 tbsp olive oil and 2 tbsp butter in a skillet over high heat. Add the steaks and sear until browned, about 3 minutes per side for medium-rare (internal temp 130°F).

6. 6

   Transfer steaks to a plate and let rest for 5 minutes. Add 1/4 cup chicken broth to the skillet, scraping up browned bits, and simmer until slightly thickened, about 2 minutes.

7. 7

   Spoon the corn risotto onto plates, slice the steaks and place on top. Drizzle with the pan sauce and garnish with 1/2 cup microgreens.

Tools you’ll need

• large saucepan
• large skillet
• wooden spoon
• measuring cups
• chef's knife

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