Porcini Mushroom Risotto & Beef Tenderloin Medallions

Mushroom Risotto with Beef Tenderloin Medallions has roots in Italian cuisine, but it conquered Brazil in a very special way. The story goes that this dish was first served in Curitiba at one of the city’s most famous bars, that historic spot in the heart of Rua XV de Novembro, where Curitiba residents have gathered for decades to chat, debate, and, of course, eat well.

On a cold winter night, typical of the Paraná capital, a chef brought this sophisticated combination of Italian porcini mushrooms with Brazilian beef tenderloin to the menu, and it was an immediate success. The creaminess of the risotto, the intense aroma of the mushrooms, and the tenderness of the rare beef medallion won over even the most discerning palates in the city. Since then, it has become a benchmark.

Ingredients – Risotto:

• 2 cups risotto rice
• ¾ cup dried porcini mushrooms (40g)
• 1.5 liters broth or water
• 1 onion, chopped
• 1 garlic clove, minced
• ½ cup dry white wine
• 4 tablespoons butter
• ⅓ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Ingredients – Beef Tenderloin Medallions:

• 5 beef tenderloin medallions, trimmed
• Salt and black pepper to taste
• Olive oil

Instructions – Risotto:

Place the dried porcini mushrooms in a bowl, cover with 1 cup of boiling water and let them rehydrate for a few minutes while you prepare the other ingredients. Peel and finely chop the onion and garlic.

Over a measuring jug, drain the rehydrated mushrooms through a strainer. Gently press with a spoon to extract all the liquid. Add the vegetable broth to the mushroom liquid until it reaches 1.5 liters — this will be used to cook the risotto. Transfer the mushrooms to a cutting board and cut into medium pieces.

Place 2 tablespoons of butter in a medium pan over medium heat. Once melted, add the onion, season with salt and sauté for 4 minutes until softened. Add the mushrooms and garlic and stir for 2 minutes. Add the rice and sauté to coat the grains with the butter. Season with salt and pepper to taste — keep in mind that homemade broth has no salt.

Pour in the wine and stir well until fully absorbed. Add 2 ladles of broth and mix well. Cook, stirring occasionally, until absorbed. Repeat the process, adding the broth one ladle at a time, stirring, until the risotto is perfectly cooked — the grain should be cooked but still slightly firm in the center (al dente).

Note: On the last addition of broth, stir and turn off the heat. Do not let it dry out completely — the risotto should remain moist. Add the remaining butter, the Parmesan cheese and mix well. Serve with the golden beef tenderloin medallions.

Instructions – Filet Mignon Medallions:

Season the medallions with salt and pepper just 5 minutes before placing them in the skillet. Heat a heavy-bottomed skillet well and add the medallions, a few at a time, then add the olive oil. Let them sear without stirring for 3 minutes. Turn the medallions and cook for the ideal time to reach the desired doneness:

+3 min for rare
+4 min for medium
+5 min for well done

Prep time: Up to 1 hour Serves: 4 portions (up to 6 as a side dish) Difficulty: Medium.

This recipe is not only delicious but also a great fit for a balanced diet. We know that cutting out all carbs is not recommended — so save this one for a special weekend treat, for example. The arborio rice can be swapped for brown rice for an even healthier option. Porcini mushrooms are low in calories and pair perfectly with beef tenderloin medallions — one of the leanest and most tender cuts of meat available.