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Seared Sirloin with Herb Compound Butter and Mushroom Risotto

Creamy Parmesan risotto with seared sirloin with rosemary compound butter, topped with sautéd garlicky mushrooms.
Difficulty: Medium
Time: 35-40 min
This dish is Gluten-Free
Calories: 634 Fat: 19g Carbs: 78g Protein: 44g

ABOUT THE DISH

Feeling the need for some comfort food we decided a super creamy risotto would do the trick, topped with garlicky seared mushrooms and seared sirloin with rosemary compound butter. We adjusted our risotto for a quick version, allowing you to have it ready in 20 minutes verse the traditional 45.

Ingredients
Arborio Rice
Cremini mushrooms
Rosemary
Garlic
Shallot
Vegetable Broth Base
Parsley
Lemon
Top sirloin
Butter
Grana Padano

Cooking terms for this recipe

COMPOUND BUTTER Mixtures of butter and other ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.
Simmer To stew gently below or just at boiling point.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium pot with lid

Small mixing bowl

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Thick slice cremini mushrooms. Remove rosemary leaves from stem and chop. Peel and mince shallot. Mince or grate garlic. Chop parsley leaves and stems. Cut lemon in half and juice. Mix vegetable broth base with 2 ¼ cups of water to make broth. Add arborio rice to vegetable broth, whisk vigorously for 15 seconds, and set aside. Remove steaks from package, rinse, pat dry and season with a pinch of salt and pepper.

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Step 2: MAKE RISOTTO

Heat 1 Tbsp. oil on medium-high heat in a medium pot with lid. Drain arborio rice, reserving the vegetable broth. Add rice and half the shallot and half the garlic to the pot and sauté for about 1 minute, stirring continually. Add the reserved vegetable broth to the pot; stir, cover, and turn to high heat. Bring to boil, turn the heat to low, stir for 30 sec and re-cover. Simmer for 15 min stirring often; remove from heat and keep covered.

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Step 3: MAKE COMPOUND BUTTER

In a small bowl combine butter, rosemary and a pinch of black pepper and set aside.

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Step 4: SEAR VEGGIES & STEAK

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Add mushrooms and sauté for 3-4 minutes. Slide mushrooms over in the pan adding remaining shallots and garlic to the mushrooms. Add the steaks and sear for 3-4 minutes on each side for medium rare. Remove pan from heat. USDA recommends cooking beef to an internal temperature of 145ºF.

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Step 5: FINISH RISOTTO

Add Grana Padano and 1 Tbsp. lemon juice to risotto, stir until combined. Season with a pinch of salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide risotto between two bowls, top with seared sirloin and sautéed mushrooms. Enjoy!