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Australian beef tenderloin parmesan risotto and pan juices

Australian beef tenderloin parmesan risotto and pan juices



Prep Time


Cook Time



1kg Australian Beef Tenderloin

Olive Oil

50g Butter

2 Garlic Cloves, peeled and chopped

1 Spring of Rosemary, leaves stripped and chopped

50g Shallots, diced

100g Risotto Rice

375ml Water

10 Black Olives

Salt to Taste

Black Pepper to Taste

4 Garlic Cloves

400g Spinach

Roast Shallots

4 Banana Shallots, peeled

50g of Wild Mushrooms


    Preheat the oven to 180ºC

    Remove the meat from the fridge and leave to sit at room temperature for one hour.

    Rub beef with olive oil and sprinkle salt over it.

    Place on a hot pan with some oil.

    Cook the beef on one side until a thick crust has formed. Flip the beef and do the same for the other side until both sides are well cooked through.

    In a separate pan, melt butter over medium heat. Add the rice. Stir well.

    Next, add the banana shallots to the beef and allow to sweat without browning for 2 minutes. Then, add the mushrooms and sauté until golden brown.

    Transfer the rice to a pot, pour over the water and bring to a simmer.

    In a separate pan, fry 50g shallots and garlic in olive oil. Stir gently then add to the pot.

    Next, remove the beef from the stove and bake at 350 F (180 C) for 15 minutes.

    Warm the risotto, adding a little water if needed, then cook until hot and has the consistency of rice pudding.

    Add a knob of butter and garlic and continue to cook until nicely caramelised, which should take approximately 1-2 minutes.

    Add the rosemary and spinach along with some salt and pepper. Then, add the olives.

    Spoon the risotto onto the plate and place a line of spinach on top. Slice the lamb and season each slice, then place on top of the spinach. Place the shallots, mushrooms and olives around, spoon over some pan juices.

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