Mushroom Risotto with Sirloin Steak and Asparagus

Description: Mushroom risotto with a pan seared sirloin steak w/mushroom red wine sauce and steamed asparagus.

Ingredients and Directions:

Beef Stock:

• Rosemary
• Oregano
• Thyme

Tenderloin or sirloin steak:

• 2 tablespoons olive oil
• Salt
• Pepper
• 2 tablespoons minced shallot
• ½ teaspoon minced garlic
• 1 cup red wine
• 2 tablespoons butter
• ½ cup sliced mushrooms (optional)

Salt & pepper the steak, set aside to bring near room temperature. Heat a cast iron over medium high heat, add olive oil and watch for it to start to shimmer. Add steak to the pan, enjoy the sizzling sound. Cook about 4 minutes (longer if the steak is 2 or more inches thick) Turn over and sear the other side & cook to your desired doneness. Reduce heat to medium and remove steak from pan to rest. Add shallots & garlic to the pan and sauté for a minute, then pour in the red wine to deglaze the pan, whisking as you pour. Simmer for 2-3 minutes then taste & season with salt & pepper to taste. Add butter and whisk & simmer another few minutes. If you’d like to add the mushrooms, toss them in and let them simmer a minute or two or until they are the texture of your liking. If you like your sauce a little thicker, you can add a teaspoon of corn starch dissolved in a teaspoon of cold water and whisk it in, stirring until thickened.

Risotto:

• 1 cup Arborio rice
• 1-quart beef stock (you can use other stock if serving with other proteins)
• 1 sprig fresh thyme
• 1 spring fresh rosemary
• ¼ cup minced shallot
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 1 cup diced mushrooms
• 1 cup parmesan cheese
• ½ cup white wine
• Salt & pepper to taste

In a pot, place the beef stock, rosemary & thyme over medium low heat.
In a medium pan over medium, sauté shallots & garlic until soft. Add the rice and toast for a few minutes – just until some of the grains are lightly browned. Deglaze the pan with white wine and let simmer until wine is absorbed. Add beef stock, stir & let simmer until stock is absorbed. Add the mushroom when you add the last cup of stock. Continue this process until rice is cook through but not mushy. Salt & pepper to taste, remove from heat and stir in the parmesan cheese.

Asparagus:

• 1 bunch of asparagus, woody ends trimmed off
• ¼ beef stock
• 1 tablespoon butter

Blanch & shock the asparagus and set aside until ready to assemble your meal (you can do this a day in advance). “Blanch” by bringing a pot of lightly salted water to a boil. Toss in the asparagus for just 30-45 seconds, then “Shock” by removing to a bowl of ice water to stop the cooking process. When cooled, remove and spread it out on a rack to drain. When ready to use, put 1/3 stock in a pan, toss in the asparagus and cover. Cook over medium high heat until beef stock evaporates, then remove from heat & add butter.