Name: Seared Beef Tenderloin with Mushroom and Spinach Risotto
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g beef tenderloin; 150 g arborio rice; 100 g mushroom; 100 g spinach; 1 item onion; 2 clove garlic; 30 g parmesan cheese; 2 tbsp olive oil; 500 ml chicken stock; 20 g butter; 1 tsp salt; 1 tsp black pepper

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Seared Beef Tenderloin with Mushroom and Spinach Risotto

Seared Beef Tenderloin with Mushroom and Spinach Risotto

A gourmet dinner featuring tender beef and creamy risotto with seasonal mushrooms and spinach.

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:

200
g
beef tenderloin
150
g
arborio rice
100
g
mushroom
100
g
spinach
1
item
onion
2
clove
garlic
30
g
parmesan cheese
2
tbsp
olive oil
500
ml
chicken stock
20
g
butter
1
tsp
salt
1
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Season the beef tenderloin with salt and black pepper.
Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned. Set aside to rest.
In the same pan, add butter and sauté chopped onion and minced garlic until translucent.
Add arborio rice and cook for 2 minutes until slightly toasted.
Gradually add chicken stock, stirring continuously until the rice is creamy and cooked through.
Stir in sliced mushrooms and spinach, cooking until the spinach wilts.
Mix in grated parmesan cheese and adjust seasoning with salt and pepper.
Slice the rested beef tenderloin and serve atop the mushroom and spinach risotto.

Nutrition	Per Serving 1143 g	Per 100g
Energy	1401 kcal	123 kcal
Protein	80 g	7.0 g
Fibre	8 g	0.7 g
Salt	2 g	0.2 g
Sugar	5 g	0.4 g
Carbohydrates	120 g	10.5 g
Fat	80 g	7.0 g

200
g
beef tenderloin
150
g
arborio rice
100
g
mushroom
100
g
spinach
1
item
onion
2
clove
garlic
30
g
parmesan cheese
2
tbsp
olive oil
500
ml
chicken stock
20
g
butter
1
tsp
salt
1
tsp
black pepper

Season the beef tenderloin with salt and black pepper.

Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned. Set aside to rest.

In the same pan, add butter and sauté chopped onion and minced garlic until translucent.

Add arborio rice and cook for 2 minutes until slightly toasted.

Gradually add chicken stock, stirring continuously until the rice is creamy and cooked through.

Stir in sliced mushrooms and spinach, cooking until the spinach wilts.

Mix in grated parmesan cheese and adjust seasoning with salt and pepper.

Slice the rested beef tenderloin and serve atop the mushroom and spinach risotto.

Seared Beef Tenderloin with Mushroom and Spinach Risotto Seared Beef Tenderloin with Mushroom and Spinach Risotto

Ingredients:

Preparation Time: 45 minutes

Instructions:

Seared Beef Tenderloin with Mushroom and Spinach Risotto

Seared Beef Tenderloin with Mushroom and Spinach Risotto