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.
- Beetnik Grass Fed Tenderloin
- 1 tray Beetnik Parmesan-Mushroom Brown Rice Risotto
- Compound butter:
- 4 oz softened grass fed butter
- 1 Tsp minced parsley
- 1 Tsp minced thyme
- 1 tsp minced garlic
- 1/4 Tsp salt
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!