Ingredients

Barley Risotto with Mushrooms and Tenderloin of Beef
4 cups vegetable broth
3/4 cup pearl barley
1/4 teaspoon extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon minced garlic
1 1/2 cups (about 2 ounces) assorted seasonal fresh mushrooms (shiitake, oyster, portobello, chanterelle)
1 bay leaf
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
Pinch freshly ground pepper
2 tablespoons Parmigiano-Reggiano cheese , optional
2 cups red wine
2 tablespoons light corn syrup
4 (4-ounce) filet mignons (beef tenderloin steaks)
1 tablespoon finely chopped fresh herbs (basil, oregano, parsley and thyme)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon extra-virgin olive oil
2 cups assorted steamed vegetables

Description

Risotto Recipe, Seen In O, The Oprah Magazine In January 2003

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