Ingredients
- 6 oz Filet mignon sub any type of steak you desire
- 1/4 tbsp Steak seasoning
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Onion diced fine
- 3 cloves Garlic minced
- 4 cups Chicken broth may not need it all
- 1/2 cup Arborio rice
- 1 tbsp Butter
- 2 tbsp Parmesan cheese grated
- 2 slices Crusty bread toasted
Herb oil
- 1 tbsp Extra-virgin olive oil
- 1/4 tsp Fresh sage minced
- 1/4 tsp Fresh parsley minced
- 1/4 tsp Fresh cilantro minced
- 1/4 tsp Lemon juice
Instructions
- Preheat a grill or grill pan on medium heat. Season both sides of the steak generously with steak seasoning and salt. Set aside.
- Add the oil to a pot over medium heat. Sauté the onion and garlic until golden brown. Add the rice and stir. Sauté for 1-2 minutes.
- Add 1-2 ladles full of broth and simmer until it is absorbed. Repeat this process until the rice is tender, you may not need to use all of the broth - it should take about 20-25 minutes. Once the rice is tender add in the butter.
- Simmer until it is creamy and thick, but not soupy. Remove from the heat and stir in the parmesan. Season with salt and pepper to taste.
- Once the rice is close to being done, grill the steak on both sides to your desired temperature using a thermometer (see below). Set aside to rest on a cutting board for 5 minutes before slicing against the grain.
- In a bowl mix all the ingredients for the herb oil.
- Serve the steak with risotto and bread, drizzle the herb oil over top.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 647kcal | Carbohydrates: 45g | Protein: 24g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1913mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 5mg
Steak Risotto
Ingredients
- 6 oz Filet mignon sub any type of steak you desire
- 1/4 tbsp Steak seasoning
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Onion diced fine
- 3 cloves Garlic minced
- 4 cups Chicken broth may not need it all
- 1/2 cup Arborio rice
- 1 tbsp Butter
- 2 tbsp Parmesan cheese grated
- 2 slices Crusty bread toasted
Herb oil
- 1 tbsp Extra-virgin olive oil
- 1/4 tsp Fresh sage minced
- 1/4 tsp Fresh parsley minced
- 1/4 tsp Fresh cilantro minced
- 1/4 tsp Lemon juice
Instructions
- Preheat a grill or grill pan on medium heat. Season both sides of the steak generously with steak seasoning and salt. Set aside.
- Add the oil to a pot over medium heat. Sauté the onion and garlic until golden brown. Add the rice and stir. Sauté for 1-2 minutes.
- Add 1-2 ladles full of broth and simmer until it is absorbed. Repeat this process until the rice is tender, you may not need to use all of the broth - it should take about 20-25 minutes. Once the rice is tender add in the butter.
- Simmer until it is creamy and thick, but not soupy. Remove from the heat and stir in the parmesan. Season with salt and pepper to taste.
- Once the rice is close to being done, grill the steak on both sides to your desired temperature using a thermometer (see below). Set aside to rest on a cutting board for 5 minutes before slicing against the grain.
- In a bowl mix all the ingredients for the herb oil.
- Serve the steak with risotto and bread, drizzle the herb oil over top.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 647kcalCarbohydrates: 45gProtein: 24gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 87mgSodium: 1913mgPotassium: 425mgFiber: 2gSugar: 3gVitamin A: 239IUVitamin C: 2mgCalcium: 104mgIron: 5mg
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