Barley Risotto with Mushrooms and Beef Recipe

Risotto

1. In a 2-quart saucepan over high heat, bring broth and 1 cup water to a boil. Then reduce heat to maintain a simmer.

2. In a medium skillet over medium heat, toast ½ cup of barley, stirring constantly, for 5 minutes, until golden brown and fragrant. Set aside.

3. In a medium saucepan over medium heat, heat oil. Add onion and garlic; cook, stirring, for about 2 minutes, until onion softens. Add mushrooms and cook for 2 minutes.

4. Stir in toasted barley, remaining ½ cup of barley, and bay leaf. Add about ½ cup of simmering broth to barley, stirring until liquid has been absorbed.

5. Continue cooking, adding broth ½ cup at a time and stirring, for 30 to 35 minutes, until all liquid has been absorbed and barley is tender. Stir in thyme, oregano, pepper, and cheese. Remove bay leaf.

Wine Reduction

1. In a small saucepan over medium-high heat, bring wine and corn syrup to a boil for about 20 minutes, until reduced to a syrupy consistency. Set aside.

Tenderloin

1. Sprinkle the filets with herbs, salt, and pepper. In a large nonstick skillet over medium-high heat, heat oil. Add the filets and cook for about 3 minutes on both sides for medium-rare or until browned and to desired doneness.

To Assemble

1. Press ½ cup of risotto into a 4-ounce ramekin or custard cup and unmold in center of plate. Repeat to make 3 more molds.

2. Slice each filet horizontally into 4 round medallions. Arrange ½ cup of steamed vegetables on each plate. Lean beef slices against risotto. Drizzle 1 tablespoon wine reduction over beef, risotto, and vegetables.

3. Serve and enjoy!