Beef Tenderloin with Parmesan Risotto

Name: Beef Tenderloin with Parmesan Risotto
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 4 cups, low-sodium chicken broth; 1 cup, Arborio rice; 6 tablespoons, unsalted butter; 1 tablespoon, vegetable oil; 24 - 32 ounces, center-cut filets mignons (4 fillets, each 6- to 8-ounces), about 2 inches thick; 1 , onion, chopped fine; 2 , garlic cloves, minced; 2 ounces, Parmesan cheese, grated (1 cup); 3 tablespoons, minced fresh parsley

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Beef
Rice
Weeknight
30-Minute Suppers

Appears in Cook's Country October/November 2011

Traditional risotto is anything but quick and easy. We quickened the process using a microwave-to-stovetop cooking technique.

SERVES 4

TIME 30 minutes

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