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Steak with Asparagus Risotto and Tomato Red Wine Sauce

Serves 6

Creamy risotto loaded with asparagus topped with tender steak and a rich mushroom tomato red wine sauce. A sublime meal to make for a special occasion.

Ingredients:

6 8-ounce Certified Angus Beef^® center-cut sirloin steaks
1/2 cup olive oil
4 cloves garlic, thinly sliced
12 ounces button mushrooms, cleaned and chopped
4 ounces shiitake mushrooms, cleaned and chopped
8 ounces baby portobello, cleaned and chopped
1 cup Cabernet Sauvignon
28 ounces canned diced tomatoes
1 tablespoon chopped shallots
4 ounces pancetta ham, thinly sliced
2 cups Arborio rice
4 cups vegetable broth
2 cups heavy cream
1 tablespoon chopped fresh oregano
1 1/2 cups chopped blanched asparagus
Olive oil, as needed for seasoning steaks
Salt and pepper to taste

Instructions:

Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat. Add garlic and cook 3 to 4 minutes or until garlic is lightly browned. Add mushrooms and cook 2 minutes. Deglaze pan with wine and add tomatoes. Cover with tight-fitting lid, reduce heat to low and gently simmer 40 minutes.
Heat additional olive oil in heavy-bottomed saucepan or Dutch oven. Sauté shallots and pancetta 3 to 4 minutes, stirring constantly. Add rice and cook 2 to 3 minutes or until rice just begins to brown.
Combine broth with cream and add to rice one cup at a time, only adding more liquid when the previous cup is absorbed into the rice. The final 1 to 2 cups will not be completely absorbed, but will give the risotto a creamy texture. Stir in oregano and asparagus and keep warm.
Brush sirloin steaks with olive oil and season with salt and pepper. Preheat grill on high and reduce to medium high; grill steaks to desired doneness.
Serve steaks with risotto and sauce.

Grilling

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Grilled Steak with Tallow Béarnaise

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