Steak diane with red wine risotto

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Main Dish

4 servings

Easy

45 min

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Ingredients

• Red Wine Risotto
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 cups Arborio rice
• 2 cups merlot or other dry red wine
• 4 ½ cups chicken stock, heated
• ½ cup Parmesan cheese
• 2 tablespoons chopped fresh parley
• Steak Diane
• 1-1/2 lb steak,
• ½ inch thick,
• Salt and Pepper
• 2 generous tablespoons clarified butter
• ½ generous teaspoons dry mustard
• 2 generous tablespoons minced onions or shallots
• 2 more generous tablespoons butter
• 1-1/2 teaspoons Worcestershire sauce
• 1 generous tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives

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Preparation

• Salt and Pepper to tasteIn a heavy 4-quart saucepan, non stick it you've got it, over medium-high heat, heat 1 tablespoon of the butter and the oil.
• Add the shallots or onions and cook, stirring, for 2 minutes or until they begin to soften.
  Take care not to brown them.
  Stir in the rice and cook for 1 minute to coat the grains with the butter mixture.
• Add the wine 1/2 cup at a time, stirring well after each addition.
  When all the wine has been added, add the hot broth 1/2 cup at a time.
  Wait until the rice has absorbed each addition before adding more.
  Reserve 1/4 cup of the broth.
• After about 20 minutes of stirring, when the rice is tender but firm, add the remaining 1/4 cup broth, the remaining 1 tablespoon butter, the cheese, parsley, salt, and pepper.
  Stir well. This made double of what I actually needed.
• Pound steak to tenderize and flatten slightly.
  Cut into thin strips.
  Sprinkle with salt and pepper, toss to coat evenly.
  In your largest skillet, combine 2 generous tablespoons of clarified butter and the dry mustard. Cook over medium heat until sizzling.
• Add the onion and sauté for about 2 minutes or until just starting to look translucent.
  Add the steak strips and fry to your desired doneness.
  Quickly add 2 more tablespoons of butter come on people, don't be afraid of butter.
• It's the fake stuff you should avoid!), Worcestershire sauce, and lemon juice to the pan.
  Stir and cook for about a minute or so.
  Stir in the parsley and chives.
  Serve immediately over the risotto.

Questions

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