I knew I had steaks in the freezer and asparagus in the fridge, but had no clue exactly what I was going to do with them. Plus, in my warped mind, Sunday dinner is more than meat and veg. I had some arborio rice so I decided to make risotto. I didn't have any mushrooms or chicken stock but I went with it anyway. I did have beef stock and by the end result of the dinner, I officially apologize to beef stock for overlooking you earlier. Dinner was fan-frickin-tastic if I do say so myself! (Or you can ask Hubs, he agrees :o) Seriously one of the best meals I've made in a hot minute and certainly the best on the fly ever. I'm putting the recipe below with quantities for the whole meal, cause that's how I roll.
Sirloin with wine sauce, risotto, and roasted asparagus
4 5oz Sirloin Steaks (NY Strip)
salt & pepper
3 Tbs Olive oil
1 quart beef stock
1 bottle of Red Wine (Just use what you have on hand, but make sure its something you would drink!)
1 Tbs Balsamic Vinegar
1 Tbs Worstershire Sauce
2 Tbs + 1 tsp unsalted Butter-divided
1 bunch asparagus, trimmed
1/4 c + 1 Tbs chopped shallots
2 cloves garlic
1 cup arborio
1/3c parmesan
Some fresh thyme and parsley (optional)
Preheat the oven to 375. Place asparagus in a single layer on baking sheet, and top with 1 Tbs shallots. Drizzle with ~Tbs of olive oil, salt& coarse ground pepper. Toss to coat and then set aside.
In a saucepan, heat beef stock on low.
Heat a large skillet on high, add 1-2 Tbs of olive oil, enough to lightly coat pan. Dry steaks with paper towel and salt and pepper one side. Place in pan seasoning side down and salt and pepper other side.
Heat another large skillet (preferably deep) on medium, add ~1 Tbs olive oil and 1 tsp butter. Add remaining shallots, cook for about 1 minute and then add arborio rice and garlic. Risotto is labor intensive but fairly simple. For all the below steps, you should be stirring frequently. Cook for 1-2 minutes until rice is opaque.
About this time, you'll need to flip the steaks. Check them first to make sure they are nice and brown.
Back to risotto. Add ~1/3c of red wine and cook until wine is completely absorbed. Add ~1c of heated stock and simmer until mostly absorbed.
Take steaks out of pan and place on cookie sheet in oven. Set timer for 5 minutes for medium. Place asparagus in oven also. Turn steak pan to medium and add 1/4 c of stock and 1 cup of red wine. Stir and scrape bottom of pan to deglaze. Add vinegar and worstershire. Stir occasionally, when the sauce coats the back of a spoon, taste, adjust seasonings and then turn off the heat. Add 1 Tbs of butter and ~tsp of chopped thyme. Let stand until rest of dinner is ready.
Take steaks out and cover with foil. Set timer for 10 minutes.
Continue adding stock to risotto in small amounts until all is absorbed. Don't let the stock completely absorb before adding more. Once all stock is added taste and season. Turn off heat add 1 Tbs of butter and parmesan. Stir and let sit for a minute or two.
When timer goes off, pull asparagus out of the oven. Plate risotto, steak and aspargus; generously sauce the meat, and sprinkle chopped parsley on risotto & steak. It should look a little something like this:
Serve with the rest of the wine and enjoy! Suuuuper yummy stuff. Sunday marks the beginning of our 30 days of no eating out. I'm going to try and post all the recipes but we'll have to see :)
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