Beef Tenderloin and Dijon Mustard Risotto

Name: Beef Tenderloin and Dijon Mustard Risotto
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Française
Ingredients: 300 g beef tenderloin, cut into thin strips; 1 medium onion, finely diced; 150 g risotto rice (Arborio or Carnaroli); 1 glass dry white wine; 1 litre warm beef stock; 60 g freshly grated Parmesan; 2 tablespoons Dijon mustard; Salt and freshly ground black pepper; 30 g unsalted butter; 1 teaspoon whole-grain mustard (for garnish); Fresh herbs (flat-leaf parsley or chives) to serve

By Marie Lefebvre · Updated October 19, 2026

A rich and creamy risotto featuring tender seared beef tenderloin strips and the bold punch of Dijon mustard. This elegant yet approachable dish brings restaurant-quality flavors to your home kitchen in under 30 minutes. Melted parmesan and mustard cream make every bite absolutely unforgettable.

Prep⏱️ 30 min

Servings👥 2 servings

Difficulty📊 Medium

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🛒 Ingredients

2 servings

300 g beef tenderloin, cut into thin strips
1 medium onion, finely diced
150 g risotto rice (Arborio or Carnaroli)
1 glass dry white wine
1 litre warm beef stock
60 g freshly grated Parmesan
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
30 g unsalted butter
1 teaspoon whole-grain mustard (for garnish)
Fresh herbs (flat-leaf parsley or chives) to serve

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Keep the beef stock warm in a saucepan over low heat throughout the entire cooking process.
2
Melt the butter in a heavy-bottomed pan over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
3
Add the rice and stir for 2 minutes until the grains are well coated and lightly toasted.
4
Pour in the white wine and stir until fully absorbed by the rice.
5
Add the warm stock one ladle at a time, stirring frequently and waiting for each addition to be fully absorbed before adding the next. Continue for 18–20 minutes until the rice is al dente.
6
Meanwhile, heat a skillet over high heat with a drizzle of oil. Quickly sear the beef strips for 2–3 minutes, keeping them pink in the centre. Season with salt and pepper.
7
When the rice is al dente, stir in the Dijon mustard and the seared beef strips. Fold together gently.
8
Remove from heat and add the grated Parmesan, stirring vigorously until the risotto is silky and creamy. Adjust seasoning.
9
Serve immediately in warm bowls, garnished with a dot of whole-grain mustard and fresh herbs.

💡 Chef's Tip

For an even silkier finish, stir in a knob of cold butter off the heat. Whole-grain mustard as a garnish adds pleasant texture and a beautiful rustic presentation. Use a high-quality stock — homemade or store-bought low-sodium — for the best flavour.