Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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Bite into a suculent steak and the first thing that comes to mind, might just be the earthy taste of a Cabernet Sauvignon: Louis A Martini. I found this on the and Certified Angus Beef site. Fantastic sounding. Have not tasted it as yet; have saved it for my best friend who is planning a large dinner party;). Edited on10/17/2008: The caloric value is high but this is for a whole meal - steak, risotto, cabernet sauvignon, cream ad infinitum. Therefore, I am warning you but we tasted this and it was wonderful. Added a few things here and there but I hope this has made it better - at least we like it. :=). Ingredients:
6 angus beef center-cut sirloin steaks |
1/2 cup olive oil |
4 garlic cloves, thinly sliced |
12 ounces button mushrooms, wiped clean and chopped |
4 ounces shiitake mushrooms, wiped clean and chopped (if stems are too tough, save for another dish) |
8 ounces baby portabella mushrooms, cleaned and chopped (if stems are too hard, save for another dish) |
1 cup louis m martini cabernet sauvignon wine |
28 ounces canned diced tomatoes |
1/4 cup olive oil |
1 tablespoon chopped shallot |
4 ounces pancetta, thinly sliced |
2 cups risotto rice (we used arborio) |
4 cups low sodium vegetable broth or 4 cups low sodium chicken broth |
2 cups heavy cream |
1 tablespoon chopped fresh oregano |
1 1/2 cups chopped blanched asparagus |
salt, to taste |
fresh ground black pepper, to taste |
crushed red pepper flakes (a pinch or two) |
Directions:
1. Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
2. Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
3. Add mushrooms and cook 5-6 minutes.
4. Deglaze pan with wine and add tomatoes.
5. Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
6. Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
7. Saute shallots and pancetta 3-4 minutes, stirring constantly.
8. Add risotto and cook 2-3 inutes or until risotto begins to brown.
9. Combine broth with cream in a small saucepan and heat until simmering.
10. Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
11. The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
12. Stir in oregano and asparagus and keep warm for service.
13. Brush steaks with olive oil and season with salt and pepper.
14. Preheat grill on high and reduce to med high; grill steaks to desired doneness.
15. Serve steaks with risotto and sauce.
16. Serve with Louis M Martini Cabernet Sauvignon!
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