This is the perfect "Date Night" or "Impress your Company" type of meal. Creamy, umami Risotto paired with a decadently flavored steak and asparagus. This recipe is crave-able and something you will want to make repeatedly.
We use filets because they are tender, flavorful, and our personal favorite, but feel free to substitute your favorite cut of steak. You will be impressed at the meal quality you can enjoy at home without going to a restaurant. The Risotto can also be cooked in a Pressure Cooker or an Instantpot. If interested, see our Recipe Notes.
Servings: 4
Prep Time: 20 mins
Cook Time: 40 mins
Ingredients:
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5 Tbsp Black Truffle Olive Oil, divided
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2 cups Risotto of your choice, flavored with Wild Mushroom Olive Oil and some Parmesan
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1 cup White Wine
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4-5 cups Beef Stock
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4 Filet Mignon Steaks
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10 tsp Black Truffle Sea Salt, divided
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2-3 Tbsp Black Pepper
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1 Bunch Asparagus
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1 Tbsp White Barrel Aged Balsamic Vinegar, plus more to finish
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Parmesan Cheese to finish
Directions:
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Heat 4 Tbsp of olive oil over medium heat in a large wide pot. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes.
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Add wine and stir continually. Allow to evaporate entirely.
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Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.
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Continue to cook, stirring frequently, until risotto is tender but al dente, about 30 minutes. Note: You may need ½ cup - 1 cup more liquid.
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Meanwhile, heat the grill to 400F. Season all sides of the steaks with 2 tsp salt and 2 tsp pepper per steak. Cook the steak for 6 minutes per side for medium rare.
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Toss asparagus with 1 Tbsp olive oil, 2 tsp salt, and 1 Tbsp white balsamic. Add to grill and cook until the thickest part of the steam is easily pierced with a paring knife, about 4-5 minutes.
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Serve steaks whole or slice them up and divide evenly. Serve with risotto, asparagus, a cheese sprinkle, and a balsamic vinegar drizzle.
Recipe Note:
Pressure Cooker or Instantpot Instructions:
- Set the machine to Sauté and add the olive oil.
- Add risotto mix and stir to coat with olive oil. Cook for 1-2 minutes until slightly toasted. Add wine and stir until fully evaporated (cooked off).
- Add stock and reset the machine. Close the lid and set pressure to High for 7 minutes. A natural release is better; however, a quick release still works well.
(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest for at least 10 minutes before serving. The flavors intensify as it cools.
