Place the dried shiitake mushrooms in a bowl with hot water and let them soak for 20 minutes. Drain and slice them into strips.

Add the red bell pepper, minced garlic, and grated tomato. Cook for a few minutes until the sofrito is well concentrated.

Gradually add the hot broth and cook the rice over medium heat for 16–18 minutes, stirring occasionally. The rice should be creamy and slightly soupy.

When the rice is done, add the butter and gently mix. Turn off the heat and let it rest for 3 minutes.

Add the smashed garlic and rosemary or thyme to infuse the butter. Spoon the butter over the meat for a few seconds, then remove from heat. Let the meat rest for 3 minutes.

Serve a base of creamy rice, top with the beef tenderloin, and serve with the sautéed shiitake mushrooms so each person can add them as they like.