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Grass fed Tenderloin & Compound Butter with Mushroom Brown Rice Risotto

Posted On: February 27, 2015

While we enjoy creating exquisite culinary creations in our test kitchen (example: tempura, beef wellington & chicken in parchment paper)- sometimes we need to rely on an old favorite. Made with hearty mushrooms, parmesan and brown rice, our risotto sets the stage for a convenient and quick weeknight or weekend meal. We love using it as a side dish and pairing it with a creamy, compound butter.

 

Ingredients

 

Method

Gather the herbs for the butter and mix. Add the herbs to the butter and place in syran wrap. Roll into a log shape. This can be frozen or used immediately.

Season the tenderloin and grill to your desired level of doneness. Serve on Beetnik risotto and top with a pat of compound butter. Enjoy!

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