Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce Recipe

Name: Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 angus beef center-cut sirloin steaks; ½ 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; ¼ 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 ½ cups chopped blanched asparagus; salt, to taste; fresh ground black pepper, to taste; crushed red pepper flakes (a pinch or two)

Servings: persons

6 angus beef center-cut sirloin steaks
½ 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
¼ 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 ½ cups chopped blanched asparagus
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes (a pinch or two)

1
Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
2
Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
3
Add mushrooms and cook 5-6 minutes.
4
Deglaze pan with wine and add tomatoes.
5
Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
6
Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
7
Saute shallots and pancetta 3-4 minutes, stirring constantly.
8
Add risotto and cook 2-3 inutes or until risotto begins to brown.
9
Combine broth with cream in a small saucepan and heat until simmering.
10
Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
11
The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
12
Stir in oregano and asparagus and keep warm for service.
13
Brush steaks with olive oil and season with salt and pepper.
14
Preheat grill on high and reduce to med high; grill steaks to desired doneness.
15
Serve steaks with risotto and sauce.
16
Serve with Louis M Martini Cabernet Sauvignon!

2194

kcal

Calories

126

Fat

129

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 angus beef center-cut sirloin steaks, ½ cup olive oil, 4 garlic cloves, thinly sliced, 12 ounces button mushrooms, wiped clean and chopped, and more.

Yes, Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce

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