Steak with Mushroom Risotto recipe provided by the Certified Angus Beef® brand.

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Steak with Mushroom Risotto

Serves 4
Make a creamy risotto with pecorino cheese, fresh cracked black pepper, and cremini and shiitake mushrooms, paired with a center cut sirloin or strip steak.
Ingredients:
  • 4 (6-ounce) Certified Angus Beef ® center-cut sirloin steaks or strip steaks cut 1 1/4” thick
  • 3 cups vegetable broth
  • 1 cup water
  • 1/2 ounce dried shiitake mushrooms
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon canola oil
  • 3 tablespoons olive oil
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped shallots
  • 1 cup Arborio rice
  • 1/4 cup heavy cream
  • 1/4 cup grated pecorino cheese
  • 1/4 cup chopped fresh parsley
Instructions:
  1. In a small saucepan with a lid, bring broth and water to boil. Add shiitake mushrooms, cover and turn off heat; steep while gathering remaining ingredients and preparing steak.
  2. Preheat oven to 225°F.
  3. Season steaks evenly with 2-teaspoons salt and 1-teaspoon pepper. In 12-inch skillet, heat canola oil over medium-high heat. Sear steaks 2 to 3 minutes per side; place on sheet pan affixed with wire rack and bake in oven 15 to 20 minutes or until steak reaches 130°F internal temperature for medium.
  4. While steaks are baking, sear cremini mushrooms in the same skillet over medium heat with 1-tablespoon olive oil, scraping up browned bits from the pan while stirring occasionally, about 4 minutes; set mushrooms aside.
  5. In a 4-quart sauce pan (or in sauté pan with high sides) heat remaining 2-tablespoons olive oil over medium heat. Stir in garlic and shallots, sauté for 1 minute. Stir in rice and cook, stirring occasionally for 2 minutes or until rice is slightly translucent and just begins to brown.
  6. Using a slotted spoon, remove shiitakes from broth and set on a cutting board. Ladle one cup of broth into rice, bring to a boil then reduce heat to medium-low while stirring constantly.
  7. When rice has absorbed most of the broth, add another 1/2-cup. Continue adding broth 1/2-cup at a time, allowing rice to absorb broth before adding more, approximately 30 minutes. Taste rice and cook until “al dente” (grains still have a bit of crunch remaining in their core).
  8. Chop reserved shiitake mushrooms, add to cremini and stir into risotto. Stir in heavy cream, remaining 1-teaspoon salt, pecorino and parsley. Taste, add seasoning as desired and serve with steaks.

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