Chef Christina Murray of Season + Taste shares a recipe that is both elegant and impressive, and the perfect dish to make for a special occasion. Serve with a roasted beet salad, pour your favorite Zinfandel, and throw on some music. Finish with a light dessert and brandy or coffee.
Steak au Poivre with Creamy Truffled Risotto
· 2 TBSP Butter, plus 3 TBSP for finishing
· 1 Cup Shallots, minced
· 1 TBSP Garlic, minced
· 1.5 Cup Arborio Rice
· 3 1/3 Cups Chicken Broth
· ¼ Cups White Wine
· 1 ½ tsp. Salt
· ¼ tsp. Pepper
· ½ Cup Shredded Parmesan
· 1 tsp Truffle Oil
Set Instant Pot to sauté. Melt 2 TBSP of butter, add shallots, and cook 3-4 minutes. Add garlic and rice until golden brown and toasted. Season with salt and pepper. Add wine and broth. Select manual high setting; set time for 6 minutes. When finished, quick-release the pressure. Finish with butter and shredded Parmesan until melted. Drizzle with truffle oil.
• 4 Beef Tenderloin Filets
• Salt and Pepper
•1 TBSP Vegetable Oil
• 2 TBSP Butter
• ¼ Cup Green Peppercorns in brine, drained
• 3 TBSP Shallots, minced
• ¼ Cup White Wine
• 1 Cup Beef Stock
• 1 Cup Whipping Cream
Preheat oven to 425F. Pat beef dry. On a plate, sprinkle a heavy layer of salt and pepper. Press steaks into mixture, coat evenly on all sides. Set aside. Heat sauté pan to medium-high heat. Add oil. Heat until shimmering. Place steaks in pan evenly spaced. Sear steaks, about 3 to 4 minutes per side. Remove from pan, set aside. In same pan, melt butter, add shallots, sauté until translucent. Add green peppercorns. Season with salt and pepper. Cook for a minute, then deglaze pan with white wine. Add beef stock and cream, bring to a boil. Reduce heat to simmer, cook until sauce thickens to desired consistency about 10 minutes. Season.
Finish steak. Place steaks into 425F oven for 5-7 minutes or 130F for medium rare. Remove pan from oven, allow meat to rest and finish sauce.
Slice steaks. Create a mound of risotto and arrange steak neatly on top, spooning sauce onto steak. Add edible flowers for garnish.
DINNER PARTY TIPS:
+Pre-batch a signature cocktail instead of playing mixologist when guests arrive.
+Easy does it on the hors d’oeuvres. Buy a light pre-made or serve marcona almonds in a beautiful bowl.
+Choose music wisely. The tunes should flow into one another and last 4 hours.
+Limit yourself to one impressive plate and fill in the rest with simple, make-ahead dishes.
+-Don’t feel pressured to make dessert when there are professional bakers in town.
+If something doesn’t go according to plan, laugh it off.