Rib-Eye Steak and Mushroom Risotto
Description
Perfectly cooked sous-vide rib-eye steak and creamy mushroom risotto come together for an elegant meal with Parmesan, chives, and buttery flavor.
Ingredients
•
salt and ground black pepper to taste
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2 (8 ounce) boneless rib-eye steaks
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1 tablespoon canola oil
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3 tablespoons olive oil, divided
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1 (16 ounce) package white mushrooms, thinly sliced
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1 (16 ounce) package cremini mushrooms, thinly sliced
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3 shallots, diced
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3 cloves garlic, minced
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1 1/2 cups Arborio rice
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1/2 cup dry white wine
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6 cups low-sodium chicken broth, divided
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1/4 cup butter
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2 tablespoons finely chopped fresh chives
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sea salt to taste
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freshly ground black pepper to taste
Directions
1
Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
2
Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
3
Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
4
Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
5
Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
6
Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
7
Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
8
Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.