So I started this blog post almost a month ago now, and life has been so crazy I am just now getting to finish it. I did end up making steak and risotto, and I even added some asparagus and WOW! it was the best meal I think I have ever eaten. And I am no master chef. I will post the recipes below. They are much easier than they seem, and so unbelievably worth it. The steak and asparagus are pretty easy. The risotto isn't too hard, just very time consuming. I started by prepping the asparagus, then I started cooking the risotto, and once I started adding the broth I threw the asparagus in the oven, and then I finished up with the steak.
Parmesan and Garlic Asparagus
- 1 bunch asparagus, trimmed
- olive oil
- minced garlic
- freshly grated parmesan
Notice I didn't put any measurements...purely because I made this up on the spot.
Pre-heat the oven to 425 degrees.
Line a pan with foil and spread the asparagus out on it.
Drizzle the olive oil over the asparagus, enough that all the pieces are covered, but not sitting in a pool of it.
Add garlic and parmesan to your liking. My hubby LOVES garlic, I will triple the amount of garlic in a recipe and he will still ask for more.
Fold the edges of the foil over to cover all the asparagus and cook for 12-15 minutes. (shorter will be more crunchy, longer will be softer)
*I prepped this all the way and then didn't put it in the oven until I started adding the chicken broth to the risotto*
William Sonoma's 4 Cheese Risotto
Let me start by saying, if your a risotto fan, you should most definitely buy the William Sonoma Risotto cookbook. It is all so yummy, and so detailed so you can cook it perfectly.
- 7-8 c of chicken stock
- 1/4 c extra-virgin olive oil
- 1/2 c finely chopped yellow onion
- 3 c arborio or carnaroli rice
- 1 c dry white wine, at room temp
- 1/2 c mascarpone cheese
- 1/3 c crumbled docelatte Gorgonzola cheese
- 1/4 c grated parmesan cheese
- 1/4 c asiago cheese
In a sauce pan over medium heat, bring the stock to a gently simmer and maintain over low heat.
In a large, heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 min. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 min. (In my experience, it always takes much longer than 3 min for this to happen) Add the wine and stir until it is completely absorbed.
Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry in top) before adding the next ladleful. Reserve 1/4 c stock to add at the end.
When the rice is tender to the bite, but slightly firm in the center and looks creamy, after about 20 min., remove from heat and stir in the reserved 1/4c stock, and cheeses. Serve immediately.
Restaurant Style Filet Mignon
- 2, 8oz filets
- salt
- pepper
- 1/2 stick butter
- herb butter
- olive oil
- garlic
Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.) As soon as you take it out, place a thick slice of the herb butter on the top, and let it melt. **In the original recipe, there are instructions on how to make the herb butter. I have had a nice organic grocery near my house, so I already had herb butter in my fridge, which is why I didn't make it myself. I will like the original recipe here.
Have fun cooking!
