Wine-Braised Beef

Name: Wine-Braised Beef
Yield: 1
Ingredients: 200 g of tenderloin steak, cut into medallions; 4 tablespoons of red wine; 3 tablespoons of beef broth*; 1/2 cup of arborio rice for risotto; 1/4 of 1 onion; 3 tablespoons of white wine; 4 cups of chicken stock; 20 g of parmesan cheese; 1 tablespoon of butter; Salt, black pepper, and olive oil to taste

1
200 g of tenderloin steak, cut into medallions
2
4 tablespoons of red wine
3
3 tablespoons of beef broth*
4
1/2 cup of arborio rice for risotto
5
1/4 of 1 onion
6
3 tablespoons of white wine
7
4 cups of chicken stock
8
20 g of parmesan cheese
9
1 tablespoon of butter
10
Salt, black pepper, and olive oil to taste

Ingredients

1
200 g of tenderloin steak, cut into medallions
2
4 tablespoons of red wine
3
3 tablespoons of beef broth*
4
1/2 cup of arborio rice for risotto
5
1/4 of 1 onion
6
3 tablespoons of white wine
7
4 cups of chicken stock
8
20 g of parmesan cheese
9
1 tablespoon of butter
10
Salt, black pepper, and olive oil to taste

Directions

1
Sear the steaks in a hot pan for five minutes per side
2
Remove them and pour in the red wine
3
Wait for it to reduce by half, then add the broth and stir well
4
Risotto:
5
Saute the onion in olive oil, add the rice and cook for a few seconds
6
Add the white wine and let it evaporate
7
Gradually add the chicken stock, stirring constantly, until the rice is cooked to your liking (18 minutes)
8
Finish with butter and parmesan cheese.