Shrimp Risotto with Portobello Mushrooms over Roast Tenderloin of Beef and Red Wine Reduction

Risotto:

1 Tbsp dry sherry

1 1/2 cups chopped Portobello mushrooms

4 cups low fat chicken stock

1 cup water

1 tsp Old Bay seasoning

3/4 lb large “Easy Peel” shrimp; about 20-22

1 Tbsp olive oil

1/2 cup finely chopped onion

1 clove garlic, minced

1 1/4 cup Arborio rice

1 tsp fresh thyme, finely chopped

4 cups broccoli florets

Beef:

1/2 tsp extra virgin olive oil

4 4-6 oz filet mignon (beef tenderloins)

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1 Tbsp Fresh Mixed Herbs

Red Wine Reduction:

2 cups red wine (16 ounces)

2 Tbsp corn syrup

1 cup sliced remini mushroom, diced

Directions:
Risotto: Pour the sherry over the chopped mushrooms, stir and set aside to marinate while you prepare the risotto. In a large saucepan, bring 1 cup of the chicken stock, the water, and the Old Bay seasoning to a boil. Add the shrimp and poach for 3 to 5 minutes or until just pink. Remove the shell and set aside. Heat 2 teaspoons of the olive oil in a heavy-buttoned skillet. Add the onion and sauté over medium heat for 2 to 5 minutes or until it is limp. Add the garlic and rice. Cook and stir for 1 minute or until the rice just begins to change color.  Continuing to stir over Medium-low heat, add the remaining chicken stock 2/3 cup at a time, stirring until the liquid is absorbed.

Continue the process until the rice is tender and the mixture is creamy (This can take up to 30 minutes). Heat the other teaspoon of olive oil in a small sauté pan and briefly sauté the marinated mushroom pieces over medium-high heat until they release their liquid. Remove from the heat. Steam the broccoli for 5 to 6 minutes or until it is bright green and tender.  Stir the cooked shrimp, fresh thyme and mushrooms in the cooked risotto and stir over medium-low heat until heated through. Place the broccoli around the edge of the platter.  Fill the center with risotto.

Beef: Preheat oven to 400F. Heat an overproof medium sauté pan over medium high heat.  Add the olive oil to lightly coat the bottom of the pan.  Season each filet mignon with the salt, pepper, and mixed herbs. Add the filets to the pan and sear on one side for 2 minutes.  Place the pan in the hot oven to complete the cooking, for about 8 minutes for medium-rare. 

Reduction: Heat a small saucepan over medium heat and sauté the mushrooms. Add the wine and bring to a boil. Continue to boil and then add the corn syrup until reduced to a syrup consistency, about 10 minutes.

To Serve: Measure 1/2 cup of the risotto into a coffee cup, mold or ring for each plate.  Arrange the risotto into the center of the plates. Remove the each filet from the oven and slice to make 4 slices.  Artfully arrange 1/2cup of the cooked vegetables of your choice on to plate. Lean the beef slices against the risotto. Drizzle 1 tablespoon of the red wine reduction over the beef, risotto and vegetables and serve.