STEAK MARTINI/ASPARAGUS RISOTTO/BRAISED TOMATO WINE SAUCE

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Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce image

Bite into a suculent steak and the first thing that comes to mind, might just be the earthy taste of a Cabernet Sauvignon: Louis A Martini! I found this on the LouisMartini.com and Certified Angus Beef site. Fantastic sounding! Have not tasted it as yet; have saved it for my best friend who is planning a large dinner party;).Edited on10/17/2008: The caloric value is high but this is for a whole meal - steak, risotto, cabernet sauvignon, cream ad infinitum!! Therefore, I am warning you but we tasted this and it was wonderful!! Added a few things here and there but I hope this has made it better - at least we like it! Originally posted: 08/07/2008.:=)

Provided by Manami

Categories     Steak

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19

6 angus beef center-cut sirloin steaks
1/2 cup olive oil
4 garlic cloves, thinly sliced
12 ounces button mushrooms, wiped clean and chopped
4 ounces shiitake mushrooms, wiped clean and chopped (if stems are too tough, save for another dish)
8 ounces baby portabella mushrooms, cleaned and chopped (if stems are too hard, save for another dish)
1 cup louis m martini cabernet sauvignon wine
28 ounces canned diced tomatoes
1/4 cup olive oil
1 tablespoon chopped shallot
4 ounces pancetta, thinly sliced
2 cups risotto rice (we used Arborio)
4 cups low sodium vegetable broth or 4 cups low sodium chicken broth
2 cups heavy cream
1 tablespoon chopped fresh oregano
1 1/2 cups chopped blanched asparagus
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes (a pinch or two)

Steps:

  • Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
  • Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
  • Add mushrooms and cook 5-6 minutes.
  • Deglaze pan with wine and add tomatoes.
  • Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
  • Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
  • Saute shallots and pancetta 3-4 minutes, stirring constantly.
  • Add risotto and cook 2-3 inutes or until risotto begins to brown.
  • Combine broth with cream in a small saucepan and heat until simmering.
  • Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
  • The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
  • Stir in oregano and asparagus and keep warm for service.
  • Brush steaks with olive oil and season with salt and pepper.
  • Preheat grill on high and reduce to med high; grill steaks to desired doneness.
  • Serve steaks with risotto and sauce.
  • Serve with Louis M Martini Cabernet Sauvignon!

Nutrition Facts : Calories 1913.5, Fat 134.6, SaturatedFat 53.3, Cholesterol 564.7, Sodium 368.5, Carbohydrate 33.8, Fiber 4.2, Sugar 6.8, Protein 132.1

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