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Week of 2/12/18

Steak au Poivre
with oven-baked ricotta and chard risotto

Active: 30 min Total: 1 hr
Original GF Paleo Vegetarian
Steak au Poivre
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
Special Occasion, Freezer Friendly
Proteins
Beef, non-ground, Cheese
Cuisines
European - French
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Ingredients

Metric
Servings:
4
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

  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)

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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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