Beef Tenderloin with Wheat Risotto

Prep

1. Jus Sauce
2. Soak the wheat for 4-6 hours (or overnight), then boil in salted water for 30-40 minutes until tender with a slight bite in the center. Drain the water.
3. Take the tenderloin out of the refrigerator 30 minutes before cooking, pat dry, and season with salt on all sides.

Cooking

1. Heat a skillet with oil over high heat and sear the tenderloin for 2 minutes on each side until evenly browned.
2. Reduce heat, add 30 g of butter, crushed garlic, and thyme, spooning the foaming butter over the meat for 2-3 minutes. Remove at 54–56°C, cover with foil, and let rest for 8-10 minutes.
3. In the same skillet, sauté the finely chopped shallot for 2-3 minutes, add the cooked wheat, and warm through for 1-2 minutes, scraping up all the browned bits from the bottom with a spatula.
4. Pour in the jus and simmer for 4-5 minutes, stirring, until the grains absorb the sauce and the dish achieves a creamy risotto consistency. Stir in the remaining butter, season with salt and pepper.
5. Slice the rested tenderloin into 1.5 cm thick slices.
6. Plate the wheat, place the meat slices alongside, and drizzle with the pan sauce. Add a spoonful of yogurt, and garnish with za'atar and salt.