Oven Roast Beef Stuffed with Mushroom Barley Risotto - Canadian Beef

Name: Oven Roast Beef Stuffed with Mushroom Barley Risotto - Canadian Beef
Total time: 110 min
Ingredients: Mixed Mushroom and Barley Risotto; 2 tbsp butter; 5 tbsp olive oil; 5 cloves garlic, minced; 1 lb (500 g) assorted fresh mushrooms, such as oyster, white and shitake, thinly sliced; 2 tbsp minced fresh parsley; 4 cups no salt added beef broth; 1 small onion, minced; 1 cup pot barley; ½ cup dry white wine; ½ cup whipping cream; ½ cup grated Parmesan cheese; Tenderloin; 1 Centre Cut Beef Tenderloin Oven Roast, approx 3-½ lb (1.75 kg); 1 long sprig fresh rosemary; Coarse sea salt and freshly ground pepper

canadabeef.ca

With beef tenderloin and a rich risotto made from barley and mixed mushrooms, this recipe is a showstopper. To simplify meal-planning, make the risotto ahead an

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Cooking tools:

Skillet
Measuring cup
Microwave
Saucepan
Wooden spoon
Wooden skewer
Butcher's twine
Roasting rack
Pan
Instant-read thermometer
Oven
Stove
Mixing bowl
Aluminum foil
Cutting board
Chef's knife
Spoon
Tongs
Paper towel
Refrigerator
Airtight container
Kitchen timer
Measuring spoon
Carving knife

Ingredients

Mixed Mushroom and Barley Risotto
2 tbsp butter
5 tbsp olive oil
5 cloves garlic, minced
1 lb (500 g) assorted fresh mushrooms, such as oyster, white and shitake, thinly sliced
2 tbsp minced fresh parsley
4 cups no salt added beef broth
1 small onion, minced
1 cup pot barley
½ cup dry white wine
½ cup whipping cream
½ cup grated Parmesan cheese
Tenderloin
1 Centre Cut Beef Tenderloin Oven Roast, approx 3-½ lb (1.75 kg)
1 long sprig fresh rosemary
Coarse sea salt and freshly ground pepper