Earthy Delights Recipe
http://www.earthy.com/
Bacon-Wrapped Tenderloin with Mushroom RisottoRemember 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.
Ingredients:
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.
Directions:
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.