Name: Beef Tenderloin Medallions with Potato "Risotto"
Yield: 6 servings
Ingredients: 1 tablespoon butter; 1 cup finely chopped onion; 1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes; 1/8 teaspoon cayenne pepper; Coarse kosher salt; 1 1/2 cups (or more) low-salt chicken broth; 1/2 cup heavy whipping cream; 1/4 cup finely grated Parmesan cheese; 1/4 cup finely chopped fresh chives; 6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick); 1 1/2 tablespoons chopped fresh thyme; 1 tablespoon (or more) olive oil

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Beef Tenderloin Medallions with Potato "Risotto"Lisa Kerezi

Potatoes are finely cut into small cubes, then cooked risotto-style.

What to Drink:

A Shiraz would be delicious with the beef. The 2008 Alice White Shiraz ($8, Australia) has a soft, smooth texture, ripe fruit flavors, and a bargain price.

Recipe notes

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