Steak au Poivre
with oven-baked ricotta and chard risotto
- Steak, NY Strip - 1 lb ((sub beef tenderloin steaks or other cut of choice)
- Black pepper - 1 Tbsp
- Salt - 1 1/2 tsp
- Garlic - 2 cloves, chopped
- Onions, medium - 1, diced
- Chard, any type - 1 bunch, chopped, stems and leaves separate
- Oil, olive - 2 Tbsp
- Rice, Arborio - 1 cup
- Stock, any type - 3 1/2 cups
- Cheese, ricotta - 1/2 cup
- Cheese, parmesan (opt) - for serving, grated
- Steak - Remove steak from the refrigerator 30 minutes before cooking to allow steaks to come to room temperature. Season with black pepper and salt. (Note: As the name implies, these are peppery steaks. If you prefer less pepper, feel free to reduce the amount listed.)
- Garlic / Onions / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Heat oven to 425F / 218C degrees.
- Heat a Dutch oven or any oven-safe pan with a lid over medium-high heat. Add olive oil and then onions and chard stems to heated oil. Saute until softened and translucent, 4 to 5 minutes.
- Stir in arborio rice and garlic. Saute until rice is lightly toasted and the pan is dry. Add chard leaves and stock and bring to a boil. Cover and bake in the oven for 20 minutes.
- While risotto cooks, heat a skillet over medium-high heat. Brush with some cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
- Let steak rest, covered with foil, for ~10 minutes.
- When risotto is finished, stir in ricotta. Season with some salt.
- Serve risotto with some parmesan cheese grated on top. Enjoy with steak.
Steak was great! I don't know what I did wrong on the risotto but it did not have a great texture. Pretty tasty though. would probably just make it the regular way.0 Helpful
Risotto was delicious! Used leeks from our CSA in place of the onion. Extra ricotta so we could use up a container of it. We baked some salmon instead of doing the steaks since that's what we had on hand.0 Helpful
Not a fan! Using the grill is a must for the steaks.0 Helpful
Loved this! Didn’t change much except more ricotta, parm and s&p in the risotto. Very excited for leftovers for lunch!0 Helpful
My kiddo hates ricotta so I subbed parm. It was really good and I love having an easier way to make risotto.0 Helpful
Simplified it even further by cutting out the eggs from the salad, and doing a simple oil and balsamic dressing. The steak was about 1 in. thick and it came out nicely (medium to medium rare) with 4 minutes on each side and then 2-3 minutes in the covered pan, 5 minutes rest.0 Helpful