Name: Barley Risotto with Mushrooms and Beef Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: Risotto:; 4 cups vegetable broth; 1 cup pearl barley; ¼ tsp extra virgin olive oil; ¼ cup onion; ½ tsp garlic; 1½ cups fresh mushrooms; 1 bay leaf; ½ tsp Fresh Thyme; ½ tsp fresh oregano; pinch of freshly ground pepper; 2 tbsp Parmigiano Reggiano cheese; Red Wine Reduction:; 2 cups red wine; 2 tbsp light corn syrup; TENDERLOIN:; 4 filets mignons; 1 tbsp fresh herbs; ½ tsp salt; ½ tsp pepper; ½ tsp extra virgin olive oil; 2 cups vegetables

barley risotto with mushrooms and beef recipe

How To Make Barley Risotto with Mushrooms and Beef

Nutty and chewy barley and fresh mushrooms are tossed together to create a creamy barley risotto, that’s also topped off with a succulent beef tenderloin!

Preparation: 20 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 30 minutes

Serves:

Ingredients

For Risotto:

4cupsvegetable broth
1cuppearl barley
¼tspextra virgin olive oil
¼cuponion,chopped
½tspgarlic,minced
1½cupsfresh mushrooms,assorted, seasonal, shiitake, oyster, portobello, chanterelle
1bay leaf
½tspfresh thyme,chopped
½tspfresh oregano,chopped
pinchfreshly ground pepper
2tbspparmigiano reggiano cheese

For Red Wine Reduction:

2cupsred wine
2tbsplight corn syrup

For Tenderloin:

4filet mignons,(beef tenderloin steaks)
1tbspfresh herbs,like basil, oregano, parsley, and thyme, finely chopped
½tspsalt
½tsppepper
½tspextra virgin olive oil
2cupsvegetables,assorted, steamed

Instructions

Risotto

In a 2-quart saucepan over high heat, bring broth and 1 cup water to a boil. Then reduce heat to maintain a simmer.
In a medium skillet over medium heat, toast ½ cup of barley, stirring constantly, for 5 minutes, until golden brown and fragrant. Set aside.
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.
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.
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

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

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

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.
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.
Serve and enjoy!