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T-Bones Mushroom Risotto with Tenderloin Medallions

In a saucepan, bring 6 cups of Chicken broth, ½ low sodium, ½ regular, to a low boil.

In a large deep side saucepan (or a Le Creuset if you have one)

  • 3 tablespoons Olive Oil

  • 2 shallots diced

  • Sauté until shallots are translucent


  • ½ cup white wine

  • 2 pounds shitake mushrooms

  • Sauté for the mushrooms to absorb the mixture.


  • 1-1/2 cups Arborio rice

Here is the fun part:

  • Best to do this part with a spouse, partner or whomever you can get along with for the next several minutes.

  • Turn up the heat to a boil. Stir the rice constantly – don’t stop!

  • Have your sous chef add 1 cup of the simmering chicken broth to the rice while you stir, stir, stir. The rice will absorb the broth. You will be amazed how one-half cup of rice will expand.

  • As the broth dissipates, add another cup of broth.

  • Continue the process until all the broth is gone.

  • At this point, the broth should be all absorbed into the rice.

Turn down the heat so it doesn’t burn and add:

  • 4 tablespoons butter.

  • ½ cup parmesan cheese

  • Salt and Pepper

Top with 3 tablespoons finely chopped chives.

  • Voilà

Now for the medallions:

For three people, 1-1/4 pounds full tenderloin or you can get three 6-ounce filets.

  • Cover with EVOO and salt and pepper.

  • Grill on high heat for about 4 minutes per side for rare. Same with either the full tenderloin or individual filets. Firm to the touch.

  • Slice the tenderloin into medallion pieces.

  • Plate up the mushroom risotto and layer the tenderloin medallions on the side

  • Voilà - Voilà


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