Beef Tenderloin Medallions with Potato "Risotto"

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These elegant beef tenderloin medallions offer a sophisticated twist on a classic steak dinner. The highlight of this high-protein dish is the innovative potato "risotto", where finely diced Yukon Gold potatoes are slowly simmered in a velvet-smooth mixture of chicken broth, double cream and salty Parmesan. This method coaxes the natural starches from the potatoes to create a rich, creamy consistency that perfectly complements the earthy fragrance of fresh thyme and chives.

Ideal for an impressive weekend supper or a special occasion, this recipe provides a comforting yet refined alternative to traditional mash or chips. The beef is quickly pan-seared to ensure a succulent finish, while the potato base can be prepared slightly in advance to make hosting effortless. Serve alongside some buttered seasonal greens for a perfectly balanced, restaurant-quality meal at home.

Ingredients for Beef Tenderloin Medallions with Potato "Risotto"

1 cucchiaio di burro
230g finely chopped onion
450g Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 cucchiaini di pepe di cayenna
Sale grosso kosher
350ml (or more) low-salt chicken broth
120 ml di panna doppia
60ml finely grated Parmesan cheese
1/4 tazza di erba cipollina fresca tritata finemente
170g beef tenderloin steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 cucchiaio (o più) di olio d'oliva

How to make Beef Tenderloin Medallions with Potato "Risotto"

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 350ml chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.

Divide potato risotto among plates. Place steaks on plates and serve.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.