Beef Tenderloin with Shiitake "Risotto"

Chef Richard Chamberlain from Chamberlain's Steak and Chop House stops by Good Day to promote the Cotes du Coeur event. It's an annual fine wine auction and celebrity chef dinner that benefits the American Heart Association.

Beef Tenderloin with Shiitake "Risotto"

1 pound beef tenderloin
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon grapeseed oil 
sea salt
fresh ground pepper

Texas Shiitake Risotto:
2 cups sliced Texas shiitake mushrooms
2 shallots (chopped fine)
1 teaspoon chopped fresh garlic
½ cup cabernet wine
1 cup rich beef broth
1 ½ cup pearl couscous (blanched)
2 cups baby arugula
1 teaspoon cabernet vinegar
2 tablespoon grapeseed 
½ cup shaved pecorino Romano cheese
sea salt
fresh ground pepper

Preheat oven to 375 degrees. Place large saute pan over medium-high heat. Season beef tenderloin with sea salt, pepper and half of the herbs. Place grapeseed oil in pan and sear beef, browning on all sides. Place in oven and cook to an internal temperature of 125 degrees and remove to a cutting board to rest. 

In a skillet over medium heat, 1 tablespoon grapeseed oil, then mushrooms and cook until nicely browned. add shallots and garlic. Cook until just soft and add cabernet wine. Reduce wine completely and add broth. Reduce broth by half and stir in couscous. Add in remaining herbs and ¼ cup pecorino Romano. Season with salt and pepper and keep warm. 

In a mixing bowl, add arugula, cabernet vinegar, remaining pecorino Romano and a drizzle of grapeseed oil. Toss well. 

When ready to serve, slice tenderloin into ¼ inch slices. Place a spoon of Texas shiitake risotto in the center of the plate. Lay tenderloin slices against risotto. Top with baby arugula salad and serve.