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Reverse Sear Beef with Mushroom Risotto

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  • A show-stopping centerpiece that’s as effortless as it is impressive. This reverse-seared beef tenderloin delivers perfect doneness edge to edge, finished with a caramelised crust that packs serious flavour. Juicy, tender, and practically stress-proof—just how we like it.

Ingredients

REVERSE SEAR BEEF TENDERLOIN

  • Recipe:

  • 1.8kg First Light Farms – Beef Tenderloin (otherwise known as an eye fillet)

  • 3 large garlic cloves: minced

  • 2 tbsp fresh diced rosemary

  • 3 tbsp olive oil

  • Method: 

  • Get the tenderloin to room temp (2 – 3 hours)

  • Preheat the oven to 50 fan-bake for rare or 53 degrees to medium rare.

  • Mix the garlic, rosemary, and oil together, rub it over the fillet, and season generously with salt.

  • Bake for 2 hours. Heat the BBQ or large pan so it’s piping hot. Sear the fillet on all four sides and then let it rest for 5 minutes (covered loosely with foil)

  • Feeds 10

EASY BAKED MUSHROOM RISOTTO

  • 750g mushrooms – sliced

  • 1 tbsp diced rosemary

  • 1 large brown onion – diced

  • 6 large garlic cloves – sliced
  • 1 tbsp Italian herbs
  • Zest one lemon
  • 2 cups arborio rice
  • ¾ cup white wine
  • 1L vegetable stock

  • 150g parmesan – finely grated

  • 1/2 a cup of fresh parsley leaves
  • Lots of lemon juice to serve

  •  

  • When there’s 20 minutes remaining of baking time left on the beef, start the risotto.

  • Fry the Mushrooms in a large pan with a generous amount of oil in a HOT pan until golden and cooked. Once cooked, set aside.

  • Heat a 30cm oven-proof deep pan on medium/low heat.

  • Fry the onion and Italian herbs with a big knob of butter until soft. Add the garlic and zest, simmering for a few more minutes.

  • Add the rice, and stir to coat. Pour in the wine. Simmer, stirring constantly until the wine is absorbed.

  • Remove the beef from the oven, turn up the heat to 200 fan bake.

  •  

  • Add the stock – season with salt and pepper. When the stock is gently boiling, stir everything.

  • Place the lid on or cover the pan with 2 layers of tin foil. Carefully place the dish in the oven. Bake for 25 – 28 minutes or until cooked.