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Steak au Poivre
with oven-baked ricotta and chard risotto

Active: 30 minTotal: 1 hr

Steaks and creamy risotto make a special meal if you're celebrating Valentine's Day today or if you just need a warm, satisfying meal on a chilly evening. For such a guest-worthy meal, the ingredients list and active cook time are quite short.

Tags

Ingredients

Servings:
4
Metric
Steak au Poivre:
  • Steak, NY Strip - 1 lb ((sub beef tenderloin steaks or other cut of choice)
  • Black pepper - 1 Tbsp
  • Salt - 1 1/2 tsp
Oven-Baked Ricotta and Chard Risotto:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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.)
  2. Garlic / Onions / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)

Make

  1. Heat oven to 425F / 218C degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Let steak rest, covered with foil, for ~10 minutes.
  6. When risotto is finished, stir in ricotta. Season with some salt.
  7. Serve risotto with some parmesan cheese grated on top. Enjoy with steak.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (74)
Gluten-free (6)
Paleo (9)
Vegetarian (18)

34 reviews

Not a fan! Using the grill is a must for the steaks.

By: Michael
Posted: Jun 10, 2018
Diet: Original
0 Helpful

Loved this! Didn’t change much except more ricotta, parm and s&p in the risotto. Very excited for leftovers for lunch!

By: Emily
Posted: Mar 19, 2018
Diet: Original
0 Helpful

My kiddo hates ricotta so I subbed parm. It was really good and I love having an easier way to make risotto.

By: Carrie
Posted: Mar 13, 2018
Diet: Vegetarian
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.

By: Sundi
Posted: Mar 01, 2018
Diet: Paleo
0 Helpful

Risotto was super good.

By: Amber
Posted: Feb 27, 2018
Diet: Original
0 Helpful

Vary good big hit at the dinner table

By: Jimmie
Posted: Feb 26, 2018
Diet: Original
0 Helpful