Spiced Blackberry Glazed Beef Tenderloin with Creamy Blackberry Risotto and Crispy Pork Belly

About this recipe

Indulge in an exquisite dining experience with this delectable recipe featuring spiced blackberry glazed beef tenderloin atop a bed of creamy blackberry-infused risotto, accented by twice-cooked crispy pork belly. This dish blends succulent flavors of beef and blackberries, creating a sweet and savory harmony. Perfect for special occasions, it’s a culinary delight that promises an unforgettable meal.

Ingredients

• 1 beef tenderloin, trimmed and cut into steaks
• 1 cup fresh blackberries
• 1 cup arborio rice
• 4 slices pork belly
• 1 onion, finely diced
• 2 cloves garlic, minced
• 4-5 cups chicken broth, kept warm
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup heavy cream
• Salt and freshly ground black pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a saucepan, combine blackberries, balsamic vinegar, and a pinch of salt. Cook and mash until smooth, strain, and set aside the glaze.

3. 3

   Season the beef with paprika, cayenne, salt, and pepper. Sear in a skillet on high heat until browned, about 2 minutes per side. Brush with glaze and roast in the oven for 15-20 minutes or until desired doneness. Rest.

4. 4

   For risotto, heat butter in a pot over medium heat. Sauté onion and garlic until translucent. Add Arborio rice and toast, then gradually stir in warm broth until creamy, about 20 minutes.

5. 5

   Stir in Parmesan, heavy cream, and fresh blackberries into the risotto. Season with salt and pepper.

6. 6

   Fry the pork belly in a skillet over medium heat until crispy. Drain and chop into pieces.

7. 7

   Serve sliced beef tenderloin atop the creamy risotto, garnished with chopped crispy pork belly.