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La Belle Cuisine - More Beef Recipes
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Emeril's Beef and Mushroom
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we’re cooking – plain and simple.”
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Beef and Mushroom Risotto
Every Day's a Party
Emeril Lagasse with Marcelle Bienvenu & Felicia Willett, 1999, William
Morrow & Co.
one of those warm and cozy dishes that I like to serve at informal parties."
Makes 8 servings
One 1-pound beef tenderloin, trimmed of fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups chopped yellow onions
1/2 pound white button mushrooms, wiped clean, stems trimmed
2 teaspoons chopped garlic
1 pound (2 cups) Arborio rice
6 cups beef broth [or
1/2 cup heavy cream
1 tablespoon butter
1/4 pound Parmigiano-Reggiano cheese, grated
1/2 cup chopped green onions or scallions (green part only)
Cut the beef crosswise into 1/4-inch slices, then into
strips. Season with the salt and black pepper.
Heat the olive oil in a large, heavy pot over medium-high heat. Add
the beef and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the
onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the
mushrooms, garlic, and rice and stir for 2 minutes, then add the beef broth and bring to a
boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly
and the rice is tender, 15 to 18 minutes. Add
the cream and continue to stir for 2
minutes, then remove from the heat.
Add the cheese and green onions and stir until the cheese melts.
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Index - Beef Recipe Archives
Recipe Archives Index