Seared Beef Tenderloin with Corn Risotto and Microgreens

Step 1

Season the 2 beef tenderloin steaks generously with salt and pepper on both sides. Let them sit at room temperature for 20 minutes.

Step 2

In a large saucepan, heat 1 tbsp olive oil over medium. Add 1 cup arborio rice and toast, stirring, until edges turn translucent, about 2 minutes.

Step 3

Add 1 cup chicken broth to the rice, stirring until mostly absorbed. Continue adding the remaining 2 cups broth, 1/2 cup at a time, stirring often, until rice is creamy and al dente, about 18 minutes.

Step 4

Stir in 1.5 cups corn kernels, 1/2 cup grated parmesan, and 1 tbsp butter. Cook until corn is heated through and risotto is thick, about 3 minutes. Season with salt and pepper.

Step 5

While risotto cooks, heat 1 tbsp olive oil and 2 tbsp butter in a skillet over high heat. Add the steaks and sear until browned, about 3 minutes per side for medium-rare (internal temp 130°F).

Step 6

Transfer steaks to a plate and let rest for 5 minutes. Add 1/4 cup chicken broth to the skillet, scraping up browned bits, and simmer until slightly thickened, about 2 minutes.

Step 7

Spoon the corn risotto onto plates, slice the steaks and place on top. Drizzle with the pan sauce and garnish with 1/2 cup microgreens.