Spiced Blackberry Glazed Beef Tenderloin over Creamy Blackberry Risotto with Crispy Blackberry Pork Belly
Bibiana Higuera Vélez
over 1 year ago
This recipe combines the rich flavors of beef tenderloin, blackberries, and pork belly for a truly indulgent and delicious dish. The beef is coated in a spiced blackberry glaze, which adds a sweet and tangy flavor to the tender meat. The creamy blackberry risotto is the perfect accompaniment, with its velvety texture and subtle berry undertones. And the crispy blackberry pork belly adds a crispy and savory element to the dish. This recipe is sure to impress your guests and leave them wanting more.
Cooking Time
1 hour
Serving Size
4 servings
Nutrition Per Serving
Cal
650
Protein
45g
Fat
32g
Sat Fat
12g
Carbs
45g
Chole
150mg
Fiber
3g
Sugar
8g
Sodium
800mg
Ingredients
- 1 beef tenderloin
- 1 cup blackberries
- 1 cup arborio rice
- 4 slices pork belly
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small saucepan, combine the blackberries, olive oil, paprika, cayenne pepper, salt, and pepper. Cook over medium heat until the blackberries break down and the mixture thickens into a glaze, about 10 minutes. Set aside.
- Season the beef tenderloin with salt and pepper. Heat a large skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side. Transfer the beef to a baking dish and brush with the blackberry glaze. Roast in the oven for 15-20 minutes, or until the internal temperature reaches your desired level of doneness. Let the beef rest for 10 minutes before slicing.
- In the meantime, prepare the risotto. In a large saucepan, heat the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the arborio rice and cook for another 2 minutes, stirring constantly. Gradually add the chicken broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue cooking and stirring until the rice is creamy and tender, about 20 minutes. Stir in the grated Parmesan cheese and blackberries.
- For the crispy pork belly, heat a skillet over medium heat. Add the pork belly slices and cook until crispy and browned, about 5 minutes per side. Remove from the skillet and let cool slightly before cutting into small pieces.
- To serve, spoon the creamy blackberry risotto onto plates. Top with slices of the spiced blackberry glazed beef tenderloin and sprinkle with the crispy blackberry pork belly. Enjoy!
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