Skill Shop #12: Roast Beef Tenderloin (with Mushroom Quinoa Risotto)
So last time i taught you how to cook a steak. Today i will teach you one other technique i like to use with good quality meat. It is important that you use a whole slab of tenderloin for this to work properly and the best way to eat it is to bring up to a perfect rare to medium.
I could eat meat just alone but alot of people are not as weird as i am, so i paired with another fake-ish risotto, using quinoa instead of rice. Simple and Healthy.
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For the meat: Take it out and bring it to room temperature, roll it in a mix of spices, here i used onion powder, hot paprika, cumin, five spice, pepper and salt. It really has to go everywhere. Now in a hot pan brushed with vegetable/canola oil, sear all side of the steak until nice and caramelized. Once well coloured, wrap in foil and rest 15mins. Preheat your oven to about 175c. Put the meat on the grill, an cook until internal temp is at about 135-140 farenheit. Wrap in foil and rest an additional 10-15 mins.
For the quinoa: Cook out 400 grams of button mushrooms sliced with olive oil, butter and 3 cloves of garlic crushed and chopped. Add in 1/3 cup of white wine (dry) and cook until the taste of alcohol is gone and reduced. Add in 2 1/2 cups of cooked quinoa (should be a little watery and not dry). Mix well. Add in 1/3 cup of shreeded cheddar and 1/3 cup shredded parmesan, mix, add some chicken stock, just enough to make it look and feel creamy. Last minute throw in a big handful of chopped parsley and a knob of buter. Taste and Season. Serve. You have been Skill Shopped.