Bacon-Wrapped Tenderloin with Mushroom Risotto

Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.

8 thick slices of bacon
4 6-ounce beef tenderloin fillets
sea salt & freshly ground black pepper

For the Risotto
2 pounds fresh cultivated mushrooms, cleaned
3 cloves garlic 2½ cups chopped yellow onions
3 quarts cold water
2 tablespoons unsalted butter
1 cup Arborio rice
1½ cups mixed roasted fresh wild mushrooms, cooking liquid reserved (see instructions below)
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
sea salt & freshly ground black pepper



To prepare the beef:
Wrap 2 slices of bacon around the outside of each fillet and tie with kitchen string. Season the fillets with salt and pepper and refrigerate until ready to use.

To prepare the mushroom stock for the risotto:
Combine the button mushrooms, garlic, 2 cups of the onions, and the water in a large stock pot. Simmer over medium-low heat for 2 hours and strain through a fine-mesh sieve, discarding the solids.

To prepare the risotto:
Cook the remaining ½ cup of onion and the butter in a large sauté pan over medium heat for three minutes, or until translucent.
Add the rice and cook for 2 minutes, stirring frequently. Slowly add ¼ cup of the mushroom stock and stir until it is completely absorbed. Add the remaining mushroom stock ¼ cup at a time, stirring continuously with a smooth, gentle motion, until the liquid is completely absorbed.
Cut the roasted mushrooms into bite-sized pieces and stir into the risotto. Cook for 5 minutes, or until the mushrooms are warm.
Stir in the Parmesan cheese and chives and season to taste with salt and pepper.

To cook the beef:
Prepare a medium-hot grill. Grill the steaks over a medium flame for 4 minutes on each side, or until medium-rare or cooked to the desired doneness. Remove the string before serving.
Spoon some of the risotto in the center of each plate, top with a fillet, and drizzle the reserved mushroom cooking liquid over the meat and around the risotto.


Roasted Mushrooms:
2½ cups cleaned and stemmed fresh mushrooms(such as shiitake)
½ cup chopped yellow onion
1 clove garlic
2 sprigs thyme
1 tablespoon extra virgin olive oil
½ cup water
Sea salt & freshly ground black pepper

Preheat the oven to 325 degrees F.
Combine the mushrooms, onions, garlic, thyme, olive oil, and water in a small roasting pan, cover, and bake for 30 to 40 minutes, or until the mushrooms are tender.
Remove from the oven, cool in the cooking juices, and season to taste with salt and pepper. Use immediately, or refrigerate for up to three days.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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