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Tuscan-Style Beef with Mushroom Farro Risotto
Recipes
Tuscan-Style Beef with Mushroom Farro Risotto
4 servings
50 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 lb beef petite shoulder tender
  • Cooking spray
  • 2 teaspoons reduced-sodium garlic/herb seasoning, divided
  • 3 cloves garlic
  • 6 cups unsalted beef stock (or broth)
  • 2 tablespoons whipped salted butter, divided
  • 1 cup farro (or barley)
  • ½ cup prediced red onions
  • 4 oz fresh gourmet mushroom blend
  • ½ cup dry white wine (or broth)
  • 2 tablespoons fresh Italian parsley
  • 3 tablespoons grated Parmesan cheese

Steps

    1. Preheat oven to 425°F. Line baking pan with foil. Coat beef with spray, and season with 1 teaspoon seasoning. Arrange beef on baking sheet and bake 20–25 minutes until 145°F (for medium rare).
    2. Meanwhile, finely chop garlic. Add stock to 4-quart saucepan on medium; bring to a simmer then reduce heat to low and keep warm.
    3. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter, garlic, farro, onions, mushrooms, and remaining 1 teaspoon seasoning in pan; cook and stir 3 minutes. Stir wine into farro mixture; cook 1–2 minutes until wine has reduced by about one-half. Reduce heat to medium.
    4. Stir 1 cup warm stock into farro; simmer 2–3 minutes, stirring occasionally, until absorbed. Repeat until all warm stock has been added and absorbed (about 30 minutes). Meanwhile, finely chop parsley.
    5. Remove beef from oven and let stand 5 minutes to rest. Remove risotto from heat; stir in remaining 1 tablespoon butter, Parmesan, and parsley. Slice beef thinly against the grain. Serve with farro on the side.

Amount per ¼ recipe serving: Calories 480, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 95mg, Sodium 490mg, Total Carb 39g, Fiber 6g, Sugars 2g, Protein 45g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%