Steak au Poivre
with oven-baked ricotta and chard risotto

Name: Steak au Poivre
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Steak, NY Strip ((sub beef tenderloin steaks or other cut of choice); 1 Tbsp Black pepper; 1 1/2 tsp Salt; 2 cloves Garlic, chopped; 1 Onions, medium, diced; 1 bunch Chard, any type, chopped, stems and leaves separate; 2 Tbsp Oil, olive; 1 cup Rice, Arborio; 3 1/2 cups Stock, any type; 1/2 cup Cheese, ricotta; for serving Cheese, parmesan (opt), grated

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)

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Make

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.

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