Beef Tenderloin with Creamy Risotto

Ingredients

• Milk1/2 cup (120 ml)
• Cornstarch1/2 tablespoon (5 g)
• Water1/4 glass (63 ml)
• Parmesan Cheese3 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Oregano1/2 tablespoon (2 g)
• Rice1 cup (200 g)
• Beef Tenderloin150 g
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Marinate the beef with garlic powder and oregano.

2. 2

   Step 2

   Separately, boil the water, dilute the cornstarch in the cold milk and once the water starts to boil, add the cornstarch. Optional: Add a pinch of turmeric.

3. 3

   Step 3

   Stir until thickened and add the rice and mix.

4. 4

   Step 4

   Separately, heat the oil in a pan, add the chicken, cook for 4 minutes and cover when flipping. If you wish, you can add some chopped tomato.

5. 5

   Step 5

   Serve the rice with the beef tenderloin and top with grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Tenderloin with Creamy Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.