Beef Tenderloin Medallions with Potato "Risotto"

The recipe Beef Tenderloin Medallions with Potato "Risotto" could satisfy your Mediterranean craving in approximately 45 minutes. One serving contains 440 calories, 43g of protein, and 23g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have heavy whipping cream, low-salt chicken broth, yukon gold potatoes, and a few other ingredients on hand, you can make it. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert.

Instructions

Melt butter in heavy large saucepanover medium heat.

Ingredients you will need

Butter

Add onion; cover andcook until soft and translucent, stirringoccasionally, about 7 minutes.

Ingredients you will need

Onion

Add potatocubes and cayenne pepper; sprinkle withcoarse salt and pepper.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Add 1 1/2 cupschicken broth; bring to boil. Reduce heatto medium and simmer until potatoes arealmost tender, adding more chicken brothby tablespoonfuls if dry (mixture should becreamy with some sauce, not dry), about8 minutes.

Ingredients you will need

Potato

Whole Chicken

Broth

Sauce

Add cream and simmer untilpotatoes are tender but still hold theirshape, stirring often, about 10 minutes.Stir in cheese and chives. DO AHEAD: Canbe made 2 hours ahead.

Ingredients you will need

Cheese