Beef Tenderloin Medallions with Potato "Risotto"

Ingredients

• 36 ounce beef tenderloin steaks (each)
• 1 tablespoon butter 
• 0.1 teaspoon cayenne pepper 
• 6 servings coarse kosher salt 
• 0.3 cup chives fresh finely chopped
• 1.5 tablespoons thyme leaves fresh chopped
• 0.5 cup heavy whipping cream 
• 1.5 cups low-salt chicken broth ()
• 1 tablespoon olive oil ()
• 1 cup onion finely chopped
• 0.3 cup parmesan cheese finely grated
• 1 pound yukon gold potatoes peeled cut into 1/8-inch-thick slices, then 1/8-inch cubes

Equipment

Directions

1. Melt butter in heavy large saucepanover medium heat.
2. Add onion; cover andcook until soft and translucent, stirringoccasionally, about 7 minutes.
3. Add potatocubes and cayenne pepper; sprinkle withcoarse salt and pepper.
4. Add 1 1/2 cupschicken broth; bring to boil. Reduce heatto medium and simmer until potatoes arealmost tender, adding more chicken brothby tablespoonfuls if dry (mixture should becreamy with some sauce, not dry), about8 minutes.
5. Add cream and simmer untilpotatoes are tender but still hold theirshape, stirring often, about 10 minutes.Stir in cheese and chives. DO AHEAD: Canbe made 2 hours ahead.
6. Let stand at roomtemperature. Rewarm over medium heat,stirring often.
7. Sprinkle steaks with coarse salt andpepper, then chopped thyme.
8. Heat 1tablespoon olive oil in heavy large skilletover medium-high heat.
9. Add steaks andcook to desired doneness, adding moreoil as needed, 3 to 4 minutes per side formedium-rare.
10. Divide potato risotto among plates.
11. Place steaks on plates and serve.
12. A Shiraz would bedelicious with the beef. The 2008 Alice
13. White Shiraz ($8, Australia) has a soft,smooth texture, ripe fruit flavors, and a bargain price.
14. Bon Appétit